Toulouse Sausages
Toulouse sausages rely mostly on pork protein and natural fat, so they deliver strong satiety without starchy fillers. Black pepper and star anise deepen the flavor and add warmth without masking the meat.
Cut pork shoulder (600 g) and pork belly (400 g) into pieces and grind them through a medium plate so the mixture stays juicy but not pasty.
Warm black pepper (4 g) and star anise (1 g) briefly in a dry pan, then grind them. Mix them with salt (14 g), add them to the mince with water (100 g), and knead until the mass becomes firm and cohesive.
Chill the mince for 1 hour, then stuff it into pork casing, form links 13 to 14 cm long, and let them dry for 15 minutes. This short rest helps the casing handle heat better.
Cook the sausages on a grill, on a rack in the oven, or in a pan for about 12 to 15 minutes until fully done. The center should reach 70 to 72 °C and the juices should run clear.
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