Toulouse Sausages
(makes about 4–5 fat sausages)
1 tbsp olive oil
3 cloves garlic, minced
1 banana shallot, minced
1 whole nutmeg, freshly grated
fresh sea salt and black pepper
1 pound/450g pork shoulder or leg steaks
splash white wine
fresh casings, 5 lengths of kitchen twine
Heat the olive oil in a frying pan and fry the garlic and shallots until soft. Sprinkle with the nutmeg, salt and pepper and set aside in a bowl to cool.
Cut the pork into 2‑inch cubes and push through a mincer into a bowl. Sprinkle the wine over and mix in the softened seasoned vegetables. Take the blades off your mincer and attach the casings to the sausage nozzle. Push the meat mixture through again into the casings, twisting and tying off with twine.
Bake at 425F/220C for 30 minutes, or fry in olive oil until stiff, or poach for about 25 minutes in wine or stock.
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