Sunday Dinner

Pin It

Homemade Toulouse Sausage
French Lentils

There is a method to my Sunday dinner madness this week and it is all because of an afternoon soccer game on the north side of Chicago.  All that driving limits my time in the kitchen so I needed to have a menu that can all be made in advance.  Yesterday I made the tart and chutney.  I also partially cooked the lentils, made the base for the vinaigrette, mixed a batch of dough, and cooked the dessert.  The bonus-- I had some sausage in the freezer from a previous batch.

I started making my own Toulouse sausage years ago when I was unable to find it.  It is a classic French sausage that is mixed with white wine, garlic, and a little white pepper.  I use Jaques Pèpin's technique for forming the sausage.  There is no need for hog casings, just plastic wrap and aluminum foil.  It cures in the refrigerator for several days to allow the flavors to blend.  I form the sausage mixture about 2 1/2 inches in diameter.  Once cooked and sliced, a few slices make for a nice serving size.  

I serve this sausage over French lentils in the fall and winter months and over a French potato salad during the spring and summer months.  I also use it when making my birthday cassoulet (step one of that recipe).

Sunday Dinner one year ago
Sunday Dinner two years ago
Sunday Dinner three years ago

Homemade Toulouse Sausage
makes 3 (12- x 2/12- inch) sausages

4 1/2 pounds boneless pork shoulder, coarsely ground
1/2 cup dry white wine (I use a sauvignion blanc)
4 teaspoons granulated sugar
4 teaspoons kosher salt
1/2 teaspoon freshly ground white pepper
1 1/2 teaspoons minced garlic 
Pinch of freshly grated nutmeg

In a large bowl, combine the ground meat with the rest of the ingredients and mix until thoroughly combined.  Lay an 18 inch long sheet of plastic wrap on the counter with the long side facing you. Divide the pork mixture into 3 equal portions.  Place one portion on to the sheet of plastic wrap and press into a rough log shape.  Fold the wrap over the sausage and form an even sausage, about 12 inches long and 2 1/2 inches in diameter.  (Press firmly to eliminate any air pockets.)  Roll the sausage back and forth under the plastic so it is smooth and cylindrical.  Tightly twist and fold the plastic on the ends and tuck under.  Place the sausage on an 18 inch long sheet of aluminum foil and roll it up and seal the same way.  Set the sausage in the refrigerator to cure for at least three days, or up to a week. 

When ready to cook, fill a large saucepan ( I use a fish poacher) with enough water to cover the sausage and heat to 185º F.  (There should small, slowly rising bubbles on the bottom of the pan.  Place the foil wrapped sausage in the water and weight it to keep it submerged.)  Cook for 45-50 minutes, carefully maintaining the water at the bare simmer.  Turn off the heat and let the sausage rest in the water until ready to serve.

To serve, unwrap the warm sausage and slice crosswise into 1/2 inch thick rounds.  Arrange the slices overlapping on a platter.  Enjoy!

Source: Adapted from Jaques and Julia Cooking at Home and Len Poli


  1. I can't wait to try this! I have been thinking about this sausage since the time you served it ito us in your cassoulet several years ago. You always make even the most daunting recipe look doable:) I love the idea of serving it with French lentils. Love you! Mom

  2. I agree with your mom. You do a terrific job of bringing us interesting and intriguing recipes. I'm fascinated by this one and will certainly save it, but at this stage in my life (old) I may not tackle it, but I wish someone would drop off a plate of it right now!!!

  3. Fantastic! Sounds like a great winter project-


Thanks for visiting my blog! I love hearing from family, friends, and bloggers, so please leave a comment. Happy cooking!

Related Posts Plugin for WordPress, Blogger...