Toulouse Sausage
This is a basic French Recipe which is reasonably low in salt and
fat. It is mildly spiced with pepper and garlic and is usually
cooked in a cassoulet, which is a french casserole
Ingredients:
1kg pork shoulder
450g belly pork
150ml dry white wine
15g salt
10g sugar
3 crushed garlic cloves
2m of hog casings soaked and washed inside and out.
Method:
Roughly grind all the meat straight from the freezer to keep the
fat from smearing.
Combine all the ingredients.
Add the salt and sugar to the wine and use this to make an even
mix.
Stuff loosely into hog casings and link at about a hands length.
If you have any air pockets, prick the skin with a fine needle.
Source: The Sausage Book - Paul Peacock