Saucisse de Toulouse

6.6 lb pork shoulder (medium/coarse ground (see note))

1.6 oz kosher salt (by weight)

0.32 oz ground black pepper (by weight)

0.10 oz fresh garlic (finely minced (about 1 tsp, or 2 small cloves))

¾ to 1 tasse ice-cold water

Natural pork casings (Toulouse size (rinsed and soaked))

1 lb pork fatback (diced and ground with the meat)

Chill: Keep pork and equipment cold. Soak and rinse casings; flush the inside with water.
Mix: In a bowl, combine pork, salt, pepper, and garlic. Add ice-cold water gradually and mix firmly until tacky and cohesive (mixture should cling slightly to your hand).
Rest: Cover and refrigerate at least 1 hour, ideally overnight.
Stuff: Pack mixture into stuffer tightly to avoid air pockets. Slide casing onto the horn, tie the end, and stuff gently without overfilling.
Link: Twist into ~6-inch links, alternating twist direction. Chill links 8–24 hours uncovered for best browning (optional but recommended).
Cook: Brown in a skillet over medium heat with a spoonful of fat, turning regularly. Lower to medium-low and finish cooking gently until cooked through.
Store: Refrigerate up to 2–3 days, or freeze in portions.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🌭Sausage

Cuisine🇫🇷French

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyHard ⏰ 2h