California Farm Fresh Sausages from Toulouse

Name: How to cook California Farm Fresh Sausages from Toulouse - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 10 sausages, 1/2 pound each
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Fresh Sausages from Toulouse

This is the basic French sausage I use to make other classical French dishes with like cassoulet bean dishes. You cannot go wrong with this sausage. Made from beef mixed with pork, lamb, goose or duck, 70% lean, 20% fat, 10% stale bread, and white cooking wine. The spice mix was developed centuries ago in the french city of Toulouse: fresh ground pepper, flaked seasalt, freshly minced garlic, freshly grated nutmeg.

Ingredient

Food ration :

2 people, 10 sausages, 1/2 pound each

Cooking time :

Overnight

3 pounds

pork or lamb shoulder, cut in thin strips

1 pound

beef cut in thin strips

1/2 pound

stale bread

2 cups

white wine

pork sausage casings, 32 mm, for 1/2 pound sausages

33 grams

Flaked seasalt

25 grams

minced cloves hardneck garlic

10 grams

freshly ground black pepper

1 Teaspoon

freshly rasped Nutmeg

4 grams

pink butcher salt

Cooking instructions

* Step 1

Cut meat in strips and mix with wine, then add the spices one by one, smell, marinade for two days. You will develop a sense of smell of this mix you will never forget, and can make this sausage recipe with your eyes closed. Soak stale bread in leftover wine marinade.

* Step 2

Proportion your stuffing mix 70% lean, 20% fat, 10% stale bread to get a fluffy juicy sausage and grind meat and bread fine or coarse as per your preference. We like coarse. Soak sausage casings in cold water with salt till soft before stuffing. First do the taste test. Fry a teaspoon full of stuffing in a medium hot dry cast iron pan. Adjust spices to taste. Most people put too much spice in sausages.

* Step 3

Stuff in half pound sausages. Close ends with butchertwine. Use double knots to prevent leaks at the ends. Dip a few seconds in boiling water so the casings are not covered in fat and will dry evenly like a shrinkwrap. Dry overnight, then, fry or freeze. One flavorfull half pound sausage is enough for a dinner for four in a dish. Slice thin. Enjoy.