Saucisse de Toulouse (Toulouse Sausage) is a fresh
sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders.
...
originating from
Toulouse
Toulouse (, ; ; ) is a city in southern France, the Prefectures in France, prefecture of the Haute-Garonne department and of the Occitania (administrative region), Occitania region. The city is on the banks of the Garonne, River Garonne, from ...
in the southwest of France. It is made from pork (75% lean, 25% belly), salt and pepper, has a natural casing of about in diameter and is usually sold in a coil (like
Cumberland sausage
Cumberland sausage is a pork sausage that originated in the historic county of Cumberland, England, ceremonially part of Cumbria. It is traditionally very long, up to , and sold rolled in a flat, circular coil, but within western Cumbria, it is ...
).
It is an ingredient of most
Cassoulet
Cassoulet (, also ,; ) is a rich stew originating in southern France. The food writer Elizabeth David described it as "that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and h ...
recipes and is also served grilled or
confit
Confit (, ) (from the French language, French word ''wikt:confire#French, confire'', literally "to preserve") is any type of food that is cooked slowly over a long period as a method of food preservation, preservation.
Confit, as a cooking term, ...
.
''Saucisse de Toulouse'' does not have a
protected status so variations on the original recipe can be sold under the same name. Producers' organisations have proposed a
Label Rouge designation for the product
the recipe for which would adhere to the criteria: raw pork meat and fat (no more than 80% lean), ham without shank, shoulder without shank, loin, brisket, and back fat; a natural casing of pork or mutton; salt at an amount between 1.5% and 1.8% of the total ingredients; water, ice; sugars at a maximum of 1% of the total ingredients (only sucrose, dextrose, glucose, or lactose); aromatics, spices and wines at a maximum of 0.7% in total, and trace amounts of one of: ascorbic acid (E300), sodium ascorbate (E301), erythorbic acid (E315), or sodium erythorbate (E316) as a preservative.
See also
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List of sausages
This is a list of notable sausages. Sausage is a food and usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing (sausage), casing traditionally made from intestine, but sometimes synthetic. Some sausa ...
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Botifarra
''Botifarra'' (; ) is a type of sausage and one of the most important dishes of the Catalan cuisine.
''Botifarra'' is based on ancient recipes, either the Roman sausage ''botulu'' or the '' lucanica'', made of raw pork and spices, with vari ...
References
{{French cuisine
French sausages
French cuisine