• Toulouse Sausages
  • Toulouse Sausages
  • Toulouse Sausages
  • Toulouse Sausages
  • Toulouse Sausages

Toulouse Sausages 480g

£7.50

In stock
  • 4 sausages in each 480g pack (approx.)

Select pack quantity

We currently have 3457 remaining in stock.
  • delivered fresh
  • suitable for freezing
  • native breed
  • cook on the bbq
  • great for home roasting

Product description

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.

Ingredients

Pork shoulder and belly (92%), white wine (sulphur dioxide, sulphites), coarse sea salt, granulated sugar, ground white pepper, fresh garlic, preservative (sulphur dioxide).

  • Allergy advice for allergens see ingredients in bold
  • Filled into 100% natural casings
  • Toulouse Sausage is naturally free-from gluten

Cooking advice

Saucisses de Toulouse are famed for their star turn in cassoulet, that perfect combination of slow cooked, clay-clad haricot beans, sausage, pork, mutton and preserved goose, aromatically seasoned with garlic and herbs. It’s an unadulterated celebration of all that’s superbly right with French provincial fare. Classic cookery that nourishes the soul, brightens the mood, and satisfies even the hungriest appetite.

It feels improper to use a Toulouse sausage for any dish not pronounced with a French accent, however we have some alternative ideas if a cassoulet is a step too far midweek: 

Try haricot beans cooked with stock, wine and a little tomato purée, brown off the sausages and then finish cooking them in the beans. Not quite the rich depths of a cassoulet, but a quick and delicious crowd pleaser. Also, puy lentils braised with red wine would make a superb accompaniment.

Or for a lunch of simple pleasures, brown the Toulouse sausages and onions to perfection and add to a crusty baguette with as much Dijon mustard as you dare! C’est délicieux.

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