Meat · Sausages
Toulouse sausage
Coarse fresh pork sausage from south-west France, seasoned simply with salt and pepper; essential in cassoulet.
Also called: saucisse de toulouse, french pork sausage
Around the world: saucisse de Toulouse (fr)
A kind of pork sausage
Photo: Slastic, via Wikimedia Commons (public-domain)
What it is
A raw sausage of coarsely chopped pork shoulder and belly, seasoned only with salt and pepper (sometimes a little garlic or wine) and stuffed into natural casing, often as a long coil. Its plain seasoning lets the pork taste come through. It must be cooked through before eating.
How it’s used
- Browned and buried in the beans of cassoulet
- Grilled or pan-fried and served with lentils or mash
- Crumbled into stuffings and garbure
Characteristics
- Taste
- Clean, porky and peppery.
- Texture
- Coarse and juicy.
- Sold as
- fresh
- Cooking uses
- Commonly cooked, Suitable for grilling, Suitable for frying
- Common in
- French
Storage
Refrigerated. Keep in the fridge and cook within 2 days of purchase, or freeze for up to 2 months.
Diet, allergens and safety
No major allergens in typical versions.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
- Raw sausage must be cooked until the centre reaches 71 °C.
Nutrition per 100 g
- Energy
- 290 kcal
- Protein
- 13.9 g
- Carbohydrate
- 2.97 g
- Fat
- 24.26 g
- Fibre
- 0 g
- Sugars
- 1.19 g
USDA FoodData Central: Sausage, Italian, pork, mild, raw (a close stand-in).
Substitutes
Optional — what works if you don’t have it, and how it changes the dish.
- Pork sausage — Choose a coarse, plainly seasoned, high-meat sausage without herbs.
Related ingredients
Recipes with toulouse sausage
Cassoulet
French · 2 h 55 min · 975 kcal
