Toulouse Garlic Sausage

For Sausage:

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

Preparing sausage :

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.

Cooking for Cassoulet:

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

Chef's notes