Sébastien´s Toulouse sausage recipe

Always delicious when you make it yourself, the Toulouse sausage can also be dried: the only thing that changes is the amount of salt.

For 1 kg of fresh sausage meat:
250 g of pork breast
750 g of shoulder or ham
17 g of salt (20 g if you are going to dry it)
3 g of pepper.

We like it spicy in my house and we make it with 20 g of salt and 5 g of pepper. If you are unsure, make a small ball before putting the meat in casing and cook it. Now you can judge the strength of the seasoning.

Put the meat and the fat into the meat grinder with a 6 plate, or an 8 plate if you like big pieces that add character to your sausage.
You can also grind the fat and half the lean meat with a 6 plate and the rest with an 8 plate