Saucisse de Toulouse (Toulouse Sausage) is a freshsausage originating fromToulouse in the southwest of France. It is made from pork (75% lean, 25% belly), salt and pepper, has a natural casing of about 3 cm (1.2 in) in diameter and is usually sold in a coil (likeCumberland sausage).
It is an ingredient of mostCassoulet recipes and is also served grilled orconfit.
Saucisse de Toulouse does not have aprotected status so variations on the original recipe can be sold under the same name. Producers' organisations have proposed aLabel Rouge designation for the product[1] the recipe for which would adhere to the criteria: raw pork meat and fat (no more than 80% lean), ham without shank, shoulder without shank, loin, brisket, and back fat; a natural casing of pork or mutton; salt at an amount between 1.5% and 1.8% of the total ingredients; water, ice; sugars at a maximum of 1% of the total ingredients (only sucrose, dextrose, glucose, or lactose); aromatics, spices and wines at a maximum of 0.7% in total, and trace amounts of one of: ascorbic acid (E300), sodium ascorbate (E301), erythorbic acid (E315), or sodium erythorbate (E316) as a preservative.