12413 Toulouse Sausages Makes About 1¼ Pounds Wed Aug 06 01:06:20 -0700 2008 Tue Feb 03 06:39:33 -0800 2009 Licensed http://www.chow.com/recipes/12413 Tue, 03 Feb 2009 14:39:33 GMT Coarse in texture and flavored with nutmeg, Toulouse sausages are wonderful in cassoulets and garbures. They're also delicious in Cabbage Cake With Sausage (pages 332–333) or with a dish of Sarlat Potatoes (pages 342–343). If desired, you can purchase Toulouse sausages online from Frenchselections.com. Or substitute thick country-style Italian sausages flavored with thyme and garlic.

Begin 1 to 2 days in advance.

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  • One or 2 days in advance, coarsely dice the pork tenderloin, fatback, and pancetta. Toss the salt, ground pepper, peppercorns, nutmeg, sugar, and garlic with the cubes and push everything through the coarse plate of a meat grinder. If you do not have a meat grinder, finely dice the meat and pancetta, and chop separately in batches by pulsing in a food processor. Then mix together the chopped meats, white wine, and the seasonings. Cover and refrigerate overnight.
  • The following day, unravel a few feet of casing. Soak in lukewarm water for 30 minutes. Slip one end of the casing over faucet nozzle and run cold water through it to rinse. Check that there are no holes in the casing. If you find a hole, sever at that point and tie a knot. Tie knots at one end of each length after washing and draining.
  • Using a sausage stuffer, push the meat mixture through to fill the casings loosely; if too tight, the skin may burst. Press out all the air pockets. Twist the filled skins at intervals to shape sausages. Secure with string. Brush with fat. If time allows, refrigerate the sausages overnight to allow the flavors to mellow.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main 12 ounces boneless pork tenderloin, trimmed of all fat

    ]]>     4 ounces pancetta, at room temperature

    ]]>     ¼ cup dry white wine

    ]]>     ¾ teaspoon fine sea salt

    ]]>     ½ teaspoon freshly ground pepper

    ]]>     ¾ teaspoon freshly cracked black peppercorns

    ]]>     ¼ teaspoon freshly grated nutmeg or mace

    ]]>     ¾ teaspoon sugar

    ]]>     1 large garlic clove, minced

    ]]>     Hog or sheep casings

    ]]>     2 tablespoons rendered lard or goose fat

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