Toulouse Sausages 480g

What started out as a collaboration project is now a permanent product in our sausage range. In January 2023, various iterations made the journey from Yorkshire to London, so Henry and his team @ Bouchon Racine could taste test, and give their input on the recipe. The result is a sausage that, true to Swaledale's tradition, puts its faith firmly in the quality of the pork*.

We make our Toulouse sausages in-house, to a recipe we believe even the charcutiers of old town Toulouse would be proud of. The key, we discovered, is simplicity; we let our pork do the talking, with just a little assistance from some choice ingredients.

Henry Harris explains:
"I've a long-standing obsession with artisan sausages. My father had a love of sausages, so in the mid-1970s went to Yorkshire to be taught how to make them by a butcher. He then returned to Brighton to open a sausage shop, and I suppose that is where the love affair began... a deep dive into quality sausages.

My search for a great Toulouse sausage has been ongoing for the last 10-15 years and has yielded little success. Two rare examples of quality spring to mind; the first, a hand-cut sausage in the Parisian wine bar Juveniles, and the second in a cassoulet at Le Colombier in Toulouse.

When I began talking to Jorge and his team at Swaledale about making this sausage we both came at it from the same angle and with the key characteristics in mind: coarse texture, great quality meat and allowing the meat and the seasoning to sit and ever so slightly cure for a day before making. For sausages, as with many things in life, the more effort and consideration you put in, the more you get out.

Grilled, in a crusty baguette with Dijon mustard, or grilled with puy lentils and more mustard, or of course nestled in a cassoulet.

So here is a really great sausage that we have made together, with a simple ingredient list of salt, white pepper, garlic and a splash of white wine. A savoury, comforting and restorative banger!"

*We use the same quality whole muscle cuts in our Toulouse sausages, as we sell fresh to our restaurant chefs; our high welfare, heritage breed Middle White and Tamworth pork has an exceptional depth-of-flavour and natural marbling throughout. Shoulder and belly are our preferred cuts providing just the right fat content for a really succulent sausage. Swaledale Toulouse Sausages are Always Fresh Never Frozen®, handmade in small batches, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.