Toulouse Sausage

Full product description

Rustic, garlicky and properly savoury, our Toulouse sausage brings French bistro flavour to your kitchen. Coarse-ground pork in a natural casing with garlic, black pepper and herbs—sometimes a splash of red wine—so it browns beautifully and keeps a juicy bite. Perfect for cassoulet, brilliant with lentils du Puy, and just as happy in a crusty baguette with mustard. Simple to cook, big on character.

Why you’ll love it

• Coarse butcher’s grind for a meaty, traditional texture

• Classic garlic & herb profile with gentle pepper warmth

• Pan, oven, BBQ or air fryer friendly

• Built for cassoulet, lentils, stews and buns

Product & blend details

• Pork sausage in a natural casing, coarse-ground

• Seasoned with garlic, black pepper, herbs; may include a touch of red wine (batch dependent)

• Fresh, never previously frozen (unless stated on pack)

• Allergen & ingredient info: some batches may include rusk (gluten) and sulphites—please check the label

How to cook (quick guide)

1. Pan-fry: Medium heat with a little oil; 12–16 mins, turning often until evenly browned and cooked through.

2. Oven: 190–200°C (fan 170–180°C) on a rack 18–24 mins; turn once for colour.

3. Air fryer: 190°C 10–14 mins, shake/turn halfway.

4. BBQ: Medium heat 12–16 mins, lid down if possible; turn gently.
   Food safety: Cook sausages thoroughly until 75°C internal or juices run clear.

Serving ideas

• Cassoulet with white beans, bacon and herbs

• Lentils du Puy with Dijon mustard and parsley

• Tray-bake with potatoes, onions and thyme

• Baguette with caramelised onions and sharp mustard

• Tomato & pepper stew finished with olives and basil

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Avoid piercing the skins to keep them juicy

FAQs

What makes it “Toulouse”?
The coarse grind, garlic-forward seasoning and natural casing—built for rustic French dishes like cassoulet.

Is it spicy?
Aromatic rather than hot—garlic, pepper and herbs lead the way.

Can I eat it cold?
If your pack is fully cooked, yes—slice for boards and sandwiches. If raw/fresh, cook thoroughly first.

Wine in the recipe?
Some batches include a touch of red wine. Check the label if you need specifics.

Shopify tags

Pork, Sausages, Toulouse, French, Coarse Grind, Garlic, Pan, Oven, BBQ, Air Fryer, Cassoulet