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–+ servings
Slices of pale sausage-like meat, possibly a type of luncheon meat or pate, arranged on a white plate with a sprig of parsley and a fork, set on a red patterned cloth.
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Homemade Toulouse Sausage

You don't need special sausage making equipment to make this classic French sausage at home!
Prep Time15 minutes
Cook Time45 minutes
Curing Time3 days
Total Time3 days 1 hour
Course: Main Course
Cuisine: American, French
Keyword: Easy, Make-ahead, Pork, Sausage
Servings: 12
Author: Nicole

Equipment

Ingredients

  • 4 ½ pounds boneless pork shoulder coarsely ground
  • ½ cup dry white wine I use a Sauvignon Blanc
  • 4 teaspoons granulated sugar
  • 4 teaspoons Kosher salt
  • ½ teaspoon freshly ground white pepper
  • 1 ½ teaspoons minced garlic
  • Pinch of freshly grated nutmeg

Instructions

  • In a large bowl, combine the ground meat with the remaining ingredients and mix until well combined. Lay an 18-inch-long sheet of plastic wrap on the counter with the long side facing you. Divide the pork mixture into 3 equal portions. Place one portion onto the sheet of plastic wrap and press into a rough log shape. Fold the wrap over the sausage and form an even sausage about 12 inches long and 2 ½ inches in diameter. (Press firmly to eliminate any air pockets.) Roll the sausage back and forth under the plastic so it is smooth and cylindrical. Tightly twist and fold the plastic at the ends, then tuck it under. Place the sausage on an 18-inch-long sheet of aluminum foil, roll it up, and seal it the same way. Set the sausage in the refrigerator to cure for at least three days, or up to a week.
  • When ready to cook, fill a large saucepan ( I use a fish poacher) with enough water to cover the sausage and heat to 185ºF. (There should small, slowly rising bubbles on the bottom of the pan.) Place the foil wrapped sausage in the water and weight it to keep it submerged. Cook for 45-50 minutes, carefully maintaining the water at the bare simmer. Turn off the heat and let the sausage rest in the water until ready to serve.
  • To serve, unwrap the warm sausage and slice crosswise into ½-inch thick rounds. Arrange the slices overlapping on a platter. Enjoy!

Notes

The pork filling can be made into smaller portions to accommodate the size of your pot.

Nutrition

Calories: 230kcal | Carbohydrates: 2g | Protein: 38g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 102mg | Sodium: 868mg | Potassium: 652mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 0.03IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 2mg
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