I have made sausage in homes and farms all across Southwest France. Each home, family, farm does it slightly differently: more or less salt, pepper freshly ground or store bought, spices, garlic, wine, armagnac... but the sausage made in butcher shops and by artisan farmer/butchers is basic, pure and relies on one most important ingredient- the pig.
The pork comes with it's own special flavor, the just right amount of fat and a natural succulence improved with cooking over an open grill.
So when asked for a basic recipe, I turned to the experts at hand and offer these words of advice from my favorite very local butcher at Brax.
Saucisse de Toulouse
1 Jambon- skinned, boned and cut into large pieces- weigh
1 Shoulder- skinned, boned and cut into large pieces- weigh
Salt-16 grams per kilo
Ground Black Pepper- 3 grams per kilo
1 liter cold water
• Grind the pork with a #10 plate (the size of your index finger).
• Add salt and pepper to water; pour water over meat and mix with your hands
• Stuff into casings.
• Cook while fresh or freeze.
Merci!
one of my many expert butchers!
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