Toulouse, the capital of the Midi Pyrenees in South West France, is famous for many things: it’s beautiful red brick architecture, the second best university in the country, it’s violets and it’s wonderful range of charcuterie.
The Toulouse sausage or saucisse, as it’s actually called, is a fresh pork sausage prepared in large rings, a little like a Cumberland sausage and meant to be eaten fresh, not dried or stored like a saucissson.
It is the only regional French sausage whose quality is guaranteed by a red label (the French national symbol guaranteeing both ingredients and source). It is only meant to consist of coarsely chopped lean pork from which the gristle has been removed and is only allowed to contain 10% fat. On top of that it can include salt, spices, a pinch of sugar, and occasionally garlic and wine. Any type of conservators are forbidden, but it will keep in a cool fridge for about a week.
The best place to buy Saucisse de Toulouse is in the city itself, although it is sold widely all over France. The covered market at Place Victor Hugo, (open every day except Monday 8h00 – 12h00) is the home to ‘Au Terroir'; an artisanale charcuterie run by Philippe Grezes. He specialises in red label farmed pork products and prepares all the charcuterie himself.
Mostly in France the saucisse is used in cassoulet, or simply grilled and served with frites and a mixed salad. But it also makes a vey good supper braised as in the recipe below.
Recipe: Toulouse Sausage Braised in Red Wine
Serves 4
Prep time: 15minutes
Cook Time: 1hr
Ingredients:
- 450g Saucisse de Toulouse
- 200g Lardons (cubed streaky bacon)
- 200g shallots
- Olive oil
- 1 heaped teaspoon of plain flour
- 275ml good red wine – a local Madiran or Fronton is best
- 1 garlic clove crushed
- 1 bay leaf
- 1 tsp fresh thyme – chopped
- 175g of mushroom roughly chopped
- Seasoning
Method:
- In a large heavy bottomed casserole heat a little oil and brown the sausages thoroughly.
- Remove them to a plate and lightly brown the shallots and bacon in the same pan.
- Sprinkle in the flour to soak up the fat and gradually stir in the wine to make a thick sauce.
- Put the sausages back in the casserole with garlic, herbs and seasoning.
- Put the lid on and leave to the simmer gently for 30 minutes.
- Remove the lid and add the mushrooms.
- Give everything a good stir and leave to cook (lidless) for 20 minutes.
C’est prêt – it’s ready!
To Serve: With crusty buttered bread or, if you must, mounds of mashed potatoes
 |
 |
