Saucisses de Toulouse

1-1/2 lb of lean pork
1/2 lb of pork fat
1 tsp peppercorns, coarsely crushed
salt and pepper
pinch of grated nutmeg
small sausage casings

  • Work the lean and fat pork through the coarse plate of a mincer or grinder.
  • Add the peppercorns, salt, pepper and nutmeg and mix well.
  • Chill overnight so the spices blend.
  • Saute a small piece of the mixture and taste for seasoning.
  • Soak the casings in cold water for several hours; rinse them with cold water, letting the water run through them.
  • Tie one end of the casing and attach the open end to the base of a fennel or sausage stuffer.
  • Push the casing up the fennel until the closed end is reached.
  • Work the sausage filling through the fennel into the casing, letting the casing fall as the stuffing fills it.
  • Don’t pack casing too tightly, or it will burst during cooking.
  • When a length of casing is stuffed, tie the end closed with string.
  • Prick any air pocket in the sausages with a small pin.
  • To serve, brush with butter and grill/broil; alternatively poach in water for 10 minutes and drain thoroughly.