30g salt
8g black pepper
15g garlic
11g parsley
6g sage
5g thyme
2.5 g nutmeg
100ml red wine
sheep casings
I made another batch of Toulouse sausages to take to a friend's bbq. I played about with the spices and reduced the amount of garlic in the recipe. I love garlic, I really do, but I have noticed that the recipes in The Sausage Book are garlic overkill to the point of obliterating rather than enhancing the taste of the meat.
I made this batch using sheep casings because I have run out of the larger hog casings. I used to think that I preferred the larger casings as they seem more 'meaty'. This aligns with my preference for a rough rather than a finely minced filler. But it just depends what mood I am in and these thin Toulouse sausages turned out lovely and I was very happy to nibble them rather than feel they needed to be carved.
A new pack of hog casings are now on order, along with some curing spice #1 to make some bacon. Making bacon will be my next project and it is an easy start into the world of curing and charcuterie. I have just bought Charcuterie: The Craft of Salting, Smoking and Curing and I'm eager to see what use I can make of it.
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