Homemade Toulouse Sausage

Sunday Dinner

Blue Cheese Tart with Cranberry Chutney

Homemade Toulouse Sausage
French Lentils
Bibb Lettuce Salad
Country Bread

Pumpkin-Bourbon Crème Brûlée

There is a method to my Sunday dinner madness this week and it is all because of an afternoon soccer game on the north side of Chicago. All that driving limits my time in the kitchen, so I needed a menu that could all be made in advance. Yesterday I made the tart and chutney. I also partially cooked the lentils, prepared the vinaigrette base, mixed a batch of dough, and cooked the dessert. The bonus– I had some sausage in the freezer from a previous batch.

I started making my own Toulouse sausage years ago when I couldn’t find it. It is a classic French sausage mixed with white wine, garlic, and a pinch of white pepper. I use Jacques Pèpin’s technique for forming the sausage. There is no need for hog casings, just plastic wrap and aluminum foil. It cures in the refrigerator for several days to allow the flavors to blend. I form the sausage mixture into a ball about 2 ½ inches in diameter. Once cooked and sliced, a few slices make for a nice serving size.

I serve this sausage over French lentils in the fall and winter, and over a French potato salad in the spring and summer. I also use it when making my birthday cassoulet.

Sunday Dinner one year ago
Sunday Dinner two years ago
Sunday Dinner three years ago

Homemade Toulouse Sausage

By Nicole Prep: 15 minsCook: 45 minsCuring Time: 3 dTotal: 3 d 1 hr Servings: 12 You don't need special sausage making equipment to make this classic French sausage at home!

Equipment

• Fish poacher

Ingredients 

• 4 ½ pounds boneless pork shoulder, coarsely ground
• ½ cup dry white wine, I use a Sauvignon Blanc
• 4 teaspoons granulated sugar
• 4 teaspoons kosher salt
• ½ teaspoon freshly ground white pepper
• 1 ½ teaspoons minced garlic
• Pinch of freshly grated nutmeg

Instructions 

1. In a large bowl, combine the ground meat with the remaining ingredients and mix until well combined. Lay an 18-inch-long sheet of plastic wrap on the counter with the long side facing you. Divide the pork mixture into 3 equal portions. Place one portion onto the sheet of plastic wrap and press into a rough log shape. Fold the wrap over the sausage and form an even sausage about 12 inches long and 2 ½ inches in diameter. (Press firmly to eliminate any air pockets.) Roll the sausage back and forth under the plastic so it is smooth and cylindrical. Tightly twist and fold the plastic at the ends, then tuck it under. Place the sausage on an 18-inch-long sheet of aluminum foil, roll it up, and seal it the same way. Set the sausage in the refrigerator to cure for at least three days, or up to a week.
2. When ready to cook, fill a large saucepan ( I use a fish poacher) with enough water to cover the sausage and heat to 185ºF. (There should small, slowly rising bubbles on the bottom of the pan.) Place the foil wrapped sausage in the water and weight it to keep it submerged. Cook for 45-50 minutes, carefully maintaining the water at the bare simmer. Turn off the heat and let the sausage rest in the water until ready to serve.
3. To serve, unwrap the warm sausage and slice crosswise into ½-inch thick rounds. Arrange the slices overlapping on a platter. Enjoy!

Notes

The pork filling can be made into smaller portions to accommodate the size of your pot.

Nutrition

Calories: 230kcal, Carbohydrates: 2g, Protein: 38g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 102mg, Sodium: 868mg, Potassium: 652mg, Fiber: 0.03g, Sugar: 1g, Vitamin A: 0.03IU, Vitamin C: 0.1mg, Calcium: 14mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.