Just returned from the Saturday Market and I stopped to ask my favorite artisan farmer/butcher for his Saucisse de Toulouse recipe. His home grown pork, salt & pepper. Nothing else. Although he did admit that 'authentic' Saucisse de Toulouse includes white wine. Next I stopped at the village mart with a very good butcher in the back. He gave me his own recipe and I offer it to you with his regards. 1 whole ham, skinned and boned 1 shoulder, skinned and boned (The right amount of fat comes with the pig! no need to add more) grind with a #10 (holes the size of your index finger) salt- 16 gr per kilo pepper- 3 grams per kilo One liter of cold water to facilitate mixing the salt and pepper with the meat. Mix and stuff in natural casings. That's it. And is exactly how most people in this area of SW France (Near Agen) make their fresh sausages. Now...dried sausages, saucisses secs or saucissons are another story. Or thread! I'll post this on my blog, too. www.katehill.blogspot.com ← Kate - Thanks for the research. Your guys agree with what we did on my pig adventure. Although we kept the hams to cure and used the whole shoulder roast to make a copa we didn't add fat & used the natural fat in the meat. We used the same recipe for both fresh sausage & dried sausage. Saucisson, copa & choritzo were a different ball game as you point out. ← I can't thank you enough for all of your helpful information. I will be making variations of Toulouse Sausauge over the next coming months. Will let you know the outcome. Great website Kate !!!!!
