Toulouse Sausages
Toulouse Sausages

Pork, Red Wine and Garlic (Toulouse) Sausages

Supreme Sausages 400g- 6 Sausages per pack
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£5.29
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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.

Allergens : Wheat flour, Sulphites

Nutritional Values Typical Values
100g Contains
Energy: Kj/kcal
1021/246
Fat
of which saturates
18.4g
6.8g
Carbohydrates
of which are Sugars
5.9g
Fibre
<0.5g
Protein
14.1g
Sodium
558mg/100g

UK Pork 80%, Red Wine (9.7%), Rusk, Seasoning (Salt, Fortified Wheatflour (contains calcium carbonate, iron, niacin, thiamine), Dextrose, Preservative E221 (Sulphites), Spices (white pepper, nutmeg), Emulsifier E451, Flavour Enhancer E621, Spice Extracts, Antioxidants E301). Garlic Granules, Black Pepper, Mixed Herbs, Spice,

Natural Pork Casings/

Frying

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.

Oven Bake

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.

Grilling

Set the tray on the middle shelf, set on a medium heat and grill for approximately 15-20 minutes, turning occasionally

Blanching

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.

Don’t…

Supreme Sausages are not suitable for deep fat frying as we only use natural casings which will burst under extreme heat. NEVER EVER PRICK YOUR SAUSAGES! this will cause splitting and loss of flavour and succulence. Not suitable for microwave cooking

Do…

Ensure your sausages are thoroughly cooked before eating. Check Product is piping hot before cooking




Keep refrigerated. Once open, keep refrigerated and consume within 24hours. Do not exceed the use by date. Always store uncooked meat covered and lower in the fridge than cooked meat. Suitable for freezing. Freeze on day of purchase and consume within 12 months. Defrost thoroughly in a fridge before cooking and use within 24hours. Once defrosted, do not re-freeze

Wash and dry hands thoroughly before and after handling raw or cooked meat.


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