I wrote this back in 2012. I’ve amended that post to reflect the changes I’ve made along the way:
Making Toulouse Sausage, like most things related to curing and sausage-making, is fairly simple, or should be. After all, we all know that a Toulouse sausage is a pork and bacon sausage made with wine and garlic. That’s what the supermarket’s sell to us and they can’t be wrong…
…or can they? Well, many people think they are, including Gascon charcutier Dominique Chapolard, source of many of the recipes featured at the ‘Kitchen at Camont’ cookery school in SW France, who tells us that the ingredients are simply pork with salt and pepper – the simplest of sausages that relies on the quality of the meat that it’s made with.
