The Toulouse sausage listed since the end of the 18th century
Flagship of Toulouse gastronomy and favorite of #cassoulet , the Toulouse sausage has a pinkish red flesh and a diameter of less than 3 centimeters.
It mixes three quarters of lean meat (shoulder) with a quarter of brisket, sugar, salt, pepper and a little cold water.
The meats, coarsely chopped, are mixed with the other ingredients (preservatives and the addition of hard fat prohibited), before being stuffed into a pork menu. The sausages, portioned or not (in this case, rolled into a spiral), are kept for a week in the fridge.
Apart from cassoulet, Toulouse sausage is eaten on its own, just pan-fried, accompanied by hash browns or mashed potatoes, beans, tomatoes, lentils, rice, or simply a salad. 
Labeled in 1992, the Toulouse sausage meets precise specifications, guaranteeing its quality, as well as its manufacture in a geographical area limited to the surroundings of the pink city.
