Toulouse Sausages
Traditional French-Style Sausages Made with Heritage Breed Pork
Our Toulouse sausage is a true celebration of artisanal British butchery, made with the same heritage breed pork we supply to top chefs across the UK. Originally developed in collaboration with Bouchon Racine in January 2023, this French-style sausage became an instant classic - now a permanent fixture in our range.
Made in-house using whole muscle cuts from high-welfare Tamworth and Middle White pigs, this traditional Toulouse sausage combines shoulder and belly for perfect fat content and succulence. Seasoned simply, it showcases the exceptional depth of flavour that defines our pork.
The result is a handmade sausage that honours the rustic, pared-back character of the French original - ideal for cassoulet, grilling, or as part of a standout sausage supper.
Henry Harris explains:
"I've a long-standing obsession with artisan sausages. My father had a love of sausages, so in the mid-1970s went to Yorkshire to be taught how to make them by a butcher. He then returned to Brighton to open a sausage shop, and I suppose that is where the love affair began... a deep dive into quality sausages.
My search for a great Toulouse sausage has been ongoing for the last 10-15 years and has yielded little success. Two rare examples of quality spring to mind; the first, a hand-cut sausage in the Parisian wine bar Juveniles, and the second in a cassoulet at Le Colombier in Toulouse.
When I began talking to Jorge and his team at Swaledale about making this sausage we both came at it from the same angle and with the key characteristics in mind: coarse texture, great quality meat and allowing the meat and the seasoning to sit and ever so slightly cure for a day before making. For sausages, as with many things in life, the more effort and consideration you put in, the more you get out.
Grilled, in a crusty baguette with Dijon mustard, or grilled with puy lentils and more mustard, or of course nestled in a cassoulet.
So here is a really great sausage that we have made together, with a simple ingredient list of salt, white pepper, garlic and a splash of white wine. A savoury, comforting and restorative banger!"
Original: $10.41
-70%$10.41
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Toulouse Sausages
Traditional French-Style Sausages Made with Heritage Breed Pork
Our Toulouse sausage is a true celebration of artisanal British butchery, made with the same heritage breed pork we supply to top chefs across the UK. Originally developed in collaboration with Bouchon Racine in January 2023, this French-style sausage became an instant classic - now a permanent fixture in our range.
Made in-house using whole muscle cuts from high-welfare Tamworth and Middle White pigs, this traditional Toulouse sausage combines shoulder and belly for perfect fat content and succulence. Seasoned simply, it showcases the exceptional depth of flavour that defines our pork.
The result is a handmade sausage that honours the rustic, pared-back character of the French original - ideal for cassoulet, grilling, or as part of a standout sausage supper.
Henry Harris explains:
"I've a long-standing obsession with artisan sausages. My father had a love of sausages, so in the mid-1970s went to Yorkshire to be taught how to make them by a butcher. He then returned to Brighton to open a sausage shop, and I suppose that is where the love affair began... a deep dive into quality sausages.
My search for a great Toulouse sausage has been ongoing for the last 10-15 years and has yielded little success. Two rare examples of quality spring to mind; the first, a hand-cut sausage in the Parisian wine bar Juveniles, and the second in a cassoulet at Le Colombier in Toulouse.
When I began talking to Jorge and his team at Swaledale about making this sausage we both came at it from the same angle and with the key characteristics in mind: coarse texture, great quality meat and allowing the meat and the seasoning to sit and ever so slightly cure for a day before making. For sausages, as with many things in life, the more effort and consideration you put in, the more you get out.
Grilled, in a crusty baguette with Dijon mustard, or grilled with puy lentils and more mustard, or of course nestled in a cassoulet.
So here is a really great sausage that we have made together, with a simple ingredient list of salt, white pepper, garlic and a splash of white wine. A savoury, comforting and restorative banger!"
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Description
Traditional French-Style Sausages Made with Heritage Breed Pork
Our Toulouse sausage is a true celebration of artisanal British butchery, made with the same heritage breed pork we supply to top chefs across the UK. Originally developed in collaboration with Bouchon Racine in January 2023, this French-style sausage became an instant classic - now a permanent fixture in our range.
Made in-house using whole muscle cuts from high-welfare Tamworth and Middle White pigs, this traditional Toulouse sausage combines shoulder and belly for perfect fat content and succulence. Seasoned simply, it showcases the exceptional depth of flavour that defines our pork.
The result is a handmade sausage that honours the rustic, pared-back character of the French original - ideal for cassoulet, grilling, or as part of a standout sausage supper.
Henry Harris explains:
"I've a long-standing obsession with artisan sausages. My father had a love of sausages, so in the mid-1970s went to Yorkshire to be taught how to make them by a butcher. He then returned to Brighton to open a sausage shop, and I suppose that is where the love affair began... a deep dive into quality sausages.
My search for a great Toulouse sausage has been ongoing for the last 10-15 years and has yielded little success. Two rare examples of quality spring to mind; the first, a hand-cut sausage in the Parisian wine bar Juveniles, and the second in a cassoulet at Le Colombier in Toulouse.
When I began talking to Jorge and his team at Swaledale about making this sausage we both came at it from the same angle and with the key characteristics in mind: coarse texture, great quality meat and allowing the meat and the seasoning to sit and ever so slightly cure for a day before making. For sausages, as with many things in life, the more effort and consideration you put in, the more you get out.
Grilled, in a crusty baguette with Dijon mustard, or grilled with puy lentils and more mustard, or of course nestled in a cassoulet.
So here is a really great sausage that we have made together, with a simple ingredient list of salt, white pepper, garlic and a splash of white wine. A savoury, comforting and restorative banger!"
