Toulouse sausage

Saucisse de Toulouse

What it is

The charcutiers' code des usages fixes its grind: the pork must pass a plate of at least 8 mm, so the fat stays in visible dice instead of emulsifying. Nothing is added to keep it — no nitrite, no smoke — which is why it is sold as a coil, by length, to be cooked within the week.

In the kitchen

For a cassoulet, brown the coil whole in duck fat and cut it only afterwards; pricking or slicing it first lets out the fat that was supposed to season the beans.

Goes with

Tarbais bean Duck fat Garlic Duck confit Black pepper Onion Thyme White beans

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

Also used with

Fennel pollen Laguiole

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