In France, there are many versions of the Toulouse Sausage. However, the main ingredients are: Pork, Red Wine and Garlic. We marinate our pork in the red wine for at least 24 hours before adding lashings of garlic, mixed herbs and cracked black pepper. This sausage is not for the faint hearted, you must love Garlic for this one. It is a rich, strong flavour with a distinctive aroma of Garlic and Red Wine. The most famous recipe for Toulouse sausage is the Cassoulet. However Toulouse is great with Pasta and Salads but also, try our Toulouse sausages on the Barbecue as they are simply delicious.
What is a Toulouse sausage?
Toulouse sausage is just the rather fancy French name given to our popular pork, red wine and garlic sausages.
Originating from Toulouse itself, which is located in the south west of France, there are many variations on the ‘Toulouse’ sausage…but we like to think ours is one of the tastiest!
Our pork is marinated for a minimum of 24 hours in rich red wine before being seasoned with black pepper, herbs and of course plenty of garlic. Why not try our take on this classic French sausage for yourself? We’re pretty sure you’ll agree they are très bien.
What’s the best way to cook Toulouse sausages?
With the unmistakable flavours of garlic, pork and red wine, no matter how you choose to cook our Toulouse sausages, they are guaranteed to taste great.
Stay traditional and slow cook them in the oven as part of tasty rustic French Cassoulet. Pop them in a pan to fry or – one of our favourites – try barbecuing them.
Lightly glaze your frying pan with a little oil – no more. Heat your pan up to a medium to high heat. Cut the sausages individually and place them in your pan, replace lid and fry the sausages slowly – try not to keep turning them, 2 or 3 times will do. After 12-15 minutes they should be ready, but if you like them a little crispy leave them a bit longer.
Place the sausages on a baking tray in a pre heated oven at 190°C or 375°F (Gas mark 5) for 25-30 minutes turning occasionally. For fan assisted ovens adjust cooking times according to manufacturer’s handbook.
Set the tray on the middle shelf, set on a medium heat and grill for approximately 15-20 minutes, turning occasionally
Bring some water to the boil, turn down to simmering. Add the sausages and gently simmer for 15 minutes. Remove the sausages and completely cool at room temperature before refrigerating. After cooling they can be fried, grilled, oven baked or even barbecued without fear of being under cooked. They won’t shrink or split so they keep the full flavour and succulence of the sausage inside.