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Confit of Toulouse sausages

By MarkinHouston
June 19, 2009 in France: Cooking & Baking

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MarkinHouston

Posted June 19, 2009

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Posted June 19, 2009

I found two quart jars with Confit of Toulouse sausages cover in oil that have been in the spare refrigerator. I am fixing to convert it into a curing chamber for some fermented sausages and wonder whether I should keep or toss these sausages. Paula's book says they will keep for two or three months, but I think it's been closer to six. Thumbs up....or down? :unsure: