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.
Always Fresh Never Frozen®
Orders received before 9am are freshly prepared and shipped DPD for next day delivery. We serve the whole of the UK excluding Channel Islands, Northern Ireland, and some parts of Scotland.
Our meat has been celebrated in Britain's best restaurant kitchens for over ten years. There are many who claim to work with native breed farmers, but few who can prove it.
Sustainable & traceable
We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products.