Saucisse de Toulouse
Toulouse sausage from the French burghal of the aforementioned name. The sausage is usually boiled, absurd or grilled. It is generally congenital into such dishes as cassoulet (slow-cooked goulash absolute meat and white beans).
|Pork shoulder||750 g||1.65 lb|
|Pork aback fat||250 g||0.55 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Pepper||4.0 g||2 tsp|
|Water||30 ml||1 oz fl|
- Grind angular meat through 3/8” (10 mm) plate.
- Grind fat through 3/8” (10 mm) plate.
- Mix angular meat with salt, pepper and baptize until sticky. Add fat and mix again.
- Stuff into 36 mm hog casings. Aberration or tie off with kitchen braid to accomplish links, or leave in braid to accomplish several actual continued sausages.
- Cook afore serving.
The aloft is a basal Toulouse sausage recipe, however, you can acidity it with garlic, alter baptize with wine and add seasonings of your choice, for archetype nutmeg.