Toulouse Sausage

Toulouse Sausage

Saucisse de Toulouse

red fleur seperator

Tulouse Sorsij

Pork shoulder, pork belly, salt, pepper, garlic. Nothing more. The Toulouse is restraint applied to meat — a sausage from the Occitanie that has been feeding the cassoulet for centuries and still needs no introduction. Sold as a coil, the way it's sold in France. Cook it slowly. It rewards patience.

$17
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Recipes from the Journal

featuring our Toulouse Sausage

French Cassoulet

French Cassoulet

The traditional French Cassoulet is a peasant dish that is simply amazing.

Make this
Ingredients
Pork Shoulder, Pork Belly, Kosher Salt, Black Pepper, Garlic, Curing Salt #1
Cooking Instructions
With all meats you should cook all of our meats to at least to 165° F or the USDA recommended cooking temperature for pork.