gourmet sausages, page-22

Toulouse sausage:

1.5 kg ground fatty pork meat.
½ cup white wine.
2 tablespoons smoked salt.
½ teaspoon Instacure No. 1 (optional).
1 or 2 tablespoons pressed garlic (optional).
1 or 2 tablespoons pepper.
½ to 1 teaspoon nutmeg.
Soy sauce (optional).
Worcestershire (optional).
Anchovies (optional).

Mix.

Make into sausages and chill or lightly freeze for at least four hours.

Traditional and original recipe.

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