Homemade Toulouse Sausage
makes 3 (12- x 2/12- inch) sausages
4 1/2 pounds boneless pork shoulder, coarselyground
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 40 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!
Printed from thegalleygourmet.net