Toulouse Sausage

1. 1

   Place the pork, salt pork, black pepper, white pepper, nutmeg, sugar, and salt in a large bowl and mix with your hands to distribute the seasonings evenly.

2. 2

   Add the water and continue mixing with your hands until the ingredients are thoroughly blended.

3. 3

   Cook and taste a small sample, then add more salt if needed.

4. 4

   Leave in bulk and shape as directed in individual recipes or stuff into hog casing.

5. 5

   Cover and refrigerate for 1 hour to firm.

6. 6

   Saute or grill, or cook as directed in individual recipes.

7. 7

   (The uncooked sausage will keep in the refrigerator for up to 3 days, or in the freezer for up to 1 week.)

* Per serving · 4 servings · Values may vary.

No additional tips available.