One of the joint culinary loves of Australians and Frenchmen alike is that of the sausage. The humble sausage is deeply entrenched in the food culture of each nation, whether is be as the quintessential BBQ food Down Under or as the staple at every French country table. But while snags are often relegated to summer dinners and hardware store parking lots here, the French relationship with the sausage is closer to one of hero worship. That’s not to say you can’t find excellent, quality sausages in Aussie butchers, but back in France there’s just so much history and variety in grind of meat, herbs, and sizes.
Most regions have their own specialty, like so many foods in France, and today I’m showing you a personal favourite. It’s the Toulouse sausage (named after the town). It’s a pork sausage characterized by a courser grind, usually prepared in a long string and presented as a coil. They are also the sausage that is used to make the perfect Cassoulet.
- 600g pork shoulder
- 200g pork belly
- 200g pork neck
- 16g salt
- 5g ground black pepper
- 1 teaspoon 4 spice
- 1 small glass white wine, about 80ml
- sausage casings
- 30 ml cognac
- 6 garlic cloves, grated
- pinch of Herb de Provençe
- Soak the casings in warm water for ½ hour before using.
- Put the meat through a the meat mincer equipped with the coarse grid.
- Then add the white wine, cognac, salt, pepper and the spices. Mix well, cover with cling film and place in the fridge for a couple of hours to marinate the mince.
- Once rested, mix well and put the meat in the sausage skin using the sausage attachment on your mincer. Don’t go too fast as you need to make sure the meat is compressed enough in the skin, so there is no air pocket and also that they are the right size.
- Hang the sausage in a cool dry place and they are ready to use the next day or alternatively you can also freeze them!
Tips: You can make individual sausages by pinching and twisting the sausage, the size is up to you. Personally I prefer to cook whole so it stays juicier and it’s also better for sharing.
Serving suggestion: I served my Toulouse sausage with a Rocket, Packam pear, Roquefort and walnut salad dressed with a raspberry vinegar dressing.
Matching wine: Chateau Viranel “Arome Sauvage” from http://www.airoldifinewines.com.au