1 Sausage casing
2Lb Pork shoulder cut into large 2 inch pieces
.25Lb.Pork Belly cut into large 2 inch pieces
.5 cup of dry white wine
8 cloves garlic
1 tsp Sugar
3.5 tsp Kosher Salt
.5 of a nutmeg ground.
2.5 tsp White Pepper
For cooking sausage for Cassoulet:
2Tbs. duck fat
2 Lb. of above sausage
6 cloves,sliced
2 Roma tomato , grated
1 Onion, finely diced
Soak and prepare casing by soaking in glass of water for 1/2 hour and then running warm water through casing
Cut the shoulder and belly into 2 inch pieces and partially freeze
Grind the pork using a large 3/8 inch (10mm) grind. Toulouse sausage should have the appearance of hand cut meat and fat .
Combine meat and other ingredients
Stuff casing loosely. Do not overstuff
Puncture any visible air bubbles with a sharp needle Allow to dry at room temperature for several hours Rest overnight.
Heat duck fat in a large skillet over medium-high heat.
Add 2 Lb. of sausages and cook, turning to brown on all sides, for about 10 minutes and remove and set aside.
It’s preferable to not cook the sausages 100% at this stage as they will continue to cook in the cassoulet and give their juices to the broth.
Place garlic, tomato,remaining onion, and 1/4-cup water in a blender and purée until smooth . Add to pan that you cooked sausages in,cook and reduce paste until thick (looks like a sofrito)
Combine with juices and pastes from previously prepared dishes and reserve to mix in with beans
