Toulouse French Sausages
Ingredients
- 2 slices thick applewood bacon (2oz/60g)
- 2 lbs pork shoulder
- 1 TB minced onion
- 1 TB roasted garlic paste (freeze leftovers)
- 1 TB fresh basil
- 1 TB fresh parsley
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/4 cup red wine (burgundy)
- hog casings
Directions
- Cook bacon until crisp, then crumble, and grind it with the bacon.
- Chill and cut into pieces, put through grinder on coarse
- Add spices, mix until distributed. Add wine and mix 90s kitchenaid 4 or until it holds together
- Taste by frying in a pan
- Put into hog casings