Toulouse Sausages

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A reader recently told me she enjoyed the Italian and Bratwurst sausage recipes I ran in this column last year. For her, and all sausage lovers who read this column, here are two more recipes you will want to try. Experiment with them now, so that you’ll have them down pat when BBQ season rolls around.

Now, let’s get cooking!

Toulouse Sausages

This is a sausage with a lot of flavour from the garlic, bacon and four-spice seasoning. The cayenne pepper gives it a little heat as well.

1 kilo (2.2 lb.) ground pork

1/8 lb. smoked bacon (minced or finely chopped)

3 cloves garlic, minced

1/2 teaspoon coarse ground black pepper

1 1/2 tsp salt

3/4 tsp sugar

1/2 teaspoon cayenne pepper

chopped fresh parsley

1/2 teaspoon quatre épices (four-spice blend, see below)

Mix all the ingredients together and leave in the fridge overnight. Stuff into casings, or form into patties. Pan fry or barbecue.

Here is a recipe for the quatre épices (French four-spice blend):

5 tsp black peppercorns

2 tsp grated nutmeg

1 tsp cloves

1 tsp dried ginger

Grind all the ingredients to a fine powder. (I use a coffee grinder.) In an airtight container, the mixture will keep for 3-4 months. Cut recipe in half for more than enough four-spice seasoning for above sausage recipe.

To make chopping bacon easier, place it in the freezer until it is semi-frozen. Once it has firmed up, it’s easier to chop finely.

Lemon Sausages

If you like lemon in your cooking, you’ll like these lemon sausages.

1 large spanish onion, finely chopped

3 large cloves garlic, finely crushed

Cook these together until they sweat; then cool.

Add:

1 kilo (2.2 lb.) ground pork

1/4 cup breadcrumbs

large handful flat leaf parsley leaves chopped

handful lemon thyme or thyme leaves stripped

6 large sage leaves chopped fine

finely grated zest of 1 or 2 lemons

2 tsp fine sea salt

black pepper, to taste

1/4 tsp cayenne, optional

Mix all ingredients well, and stuff into casings or form into patties and pan fry. Or, freeze for use later.

How much lemon zest you use in this recipe depends on your taste, but the lemon flavour is definitely what makes this sausage distinct.

When I form sausage meat into patties, I like to make some small ones, about two-and-a-half inches in diameter, to serve at breakfast. The larger patties can be used for sausage burgers.

Now, let’s get cooking!

tombutkovich@cogeco.ca

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