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 ( , ; oc, Tolosa ) is the prefecture of the French department of Haute-Garonne and of the larger region of Occitania. The city is on the banks of the River Garonne, from the Mediterranean Sea, from the Atlantic Ocean and from Par ...
in the southwest of France. It is made from pork (75% lean, 25% belly), salt and pepper, has a natural casing of about 3cm in diameter and is usually sold in a coil (like
Cumberland sausage
Cumberland sausage is a pork sausage that originated in the ancient county of Cumberland, England, now part of Cumbria. It is traditionally very long, up to , and sold rolled in a flat, circular coil, but within western Cumbria, it is more often s ...
).
It is an ingredient of most
Cassoulet
Cassoulet (, also , ; ; from Occitan and cognates with Spanish: ''cazoleta'' and Catalan: ''cassolet'') is a rich, slow-cooked stew containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin () and white beans (), ...
recipes and is also served grilled or
confit
Confit (, ) (from the French word '' confire'', literally "to preserve") is any type of food that is cooked slowly over a long period as a method of preservation.
Confit, as a cooking term, describes when food is cooked in grease, oil, or suga ...
.
''Saucisse de Toulouse'' does not have a
protected status so variations on the original recipe can be sold under the same name. Producer's organisations have proposed a
Label Rouge
Label Rouge (''Red Label'') is a sign of quality assurance in France as defined by Law No. 2006-11 (5 January 2006).
Products eligible for the Label Rouge are food items (including seafood) and non-food and unprocessed agricultural products such ...
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 usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked durin ...
*
Botifarra
''Botifarra'' ( es, butifarra; french: boutifarre) 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 r ...
References
{{Reflist
French sausages
French cuisine