California Farm Fresh Sausages from Toulouse

Name: California Farm Fresh Sausages from Toulouse
Yield: 2 people, 10 sausages, 1/2 pound each
Cuisine: American
Ingredients: 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; 10 pork sausage casings, 32 mm, for 1/2 pound sausages; For the Toulouse spice mix:; 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

Hobby Horseman @HobbyHorseman

California, United States

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.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Overnight

2 people, 10 sausages, 1/2 pound each

3 poundspork or lamb shoulder, cut in thin strips
1 poundbeef cut in thin strips
1/2 poundstale bread
2 cupswhite wine
California Farm Sparkling Wine From Grape Juice
10pork sausage casings, 32 mm, for 1/2 pound sausages
For the Toulouse spice mix:
33 gramsFlaked seasalt
25 gramsminced cloves hardneck garlic
10 gramsfreshly ground black pepper
1 Teaspoonfreshly rasped Nutmeg
4 gramspink butcher salt
Equipment: meat grinder, sausage stuffer, red butcher twine
Cost : farm free or $2-$4 per pound, $1-$2 per dinner of four

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Steps

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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.
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.
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.

Linked Recipes

California Farm Sparkling Wine From Grape Juice

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Hobby Horseman @HobbyHorseman

on April 01, 2024 17:41

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.