LES RECETTES À BASE DE SAUCISSE DE MORTEAU FONT L’UNANIMITÉ
Provided by: Chef Simon
Total time: 01 hours 15 minutes
Prep time: 015 minutes
Cook time: 01 hours 00 minutes
Yield: 8 personnes
|saucisse de Morteau|
How do you cook Toulouse sausage?
This rustic Toulouse sausage recipe from Dominic Chapman may appear simple, but great care is put into each element to extract the maximum amount of flavour. Serve with a slice of crusty bread to make this dish even more appealing. Preheat the oven to 200°C/gas mark 6, for cooking the sausages later Start by making the melted onions.
What is Toulouse sausage?
Traditional Toulouse sausages are all pork, and are minced by hand rather than ground — a fine option I do myself from time to time. But the sausage is also wonderful made with duck or goose mixed with fatty pork, then run through your coarsest die on your food grinder. (Incidentally, this is a great recipe for snows or Canada geese.)
What do you add to your Toulouse sausage?
However, I do add some red wine of the region, some garlic (which many Toulouse sausage recipes have in them) and some Epices Rabelais, a unique and secret spice mix from France that gives my version a unique savor. I also updated the recipe to not include the original Potassium Nitrate and to use the modern Prague Powder #1 instead.
How to make the perfect pizza sauce at home?
Use a large bowl to catch the ground meat. Add the onion, garlic, basil, parsley, salt, and pepper to the meat and mix with your hands until the ingredients are well combined. Pour in the wine and continue mixing until you start to see small white strands. At this stage, the mixture should hold together nicely when forming a ball.