Confit of Toulouse Sausages from The Cooking of South West France by Paula Wolfert
These may be sliced, sautéed, and served with scrambled eggs; added to garbure or cassoulet; or simply eaten along with a sharp mustard. Country-style sausages can be preserved the same way.
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Ingredients
- 3 cups rendered pork fat
- 1 1¼ pounds uncooked Toulouse sausages or other fresh pork sausages
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