French-Style Toulouse Sausage from Meat Manifesto by Andy Fenner
Toulouse is a classic French sausage that steals the show in a cassoulet. It’s brilliant slow cooked in braises or a ragout, so that the flavours slowly infuse the sauce.
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Ingredients
- 13 g garlic, peeled, roughly chopped
- 2 kg pork shoulder, skin removed, cubed
- 80 g red wine
- 78 g olive oil
- 12 g parsley, fresh, finely chopped
- 7 g thyme, dried
- 7,5 g pink salt
- 50 g salt
- 8 g cracked black pepper
- 7 g nutmeg, powder
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