Toulouse-style sausages are the classic ingredient in cassoulet. This is my version of a very rich and flavorful French sausage; it is a mild sausage seasoned with rosemary and thyme. We love it stuffed into casings or used as pan sausage. Traditional Toulouse sausages are all pork, and are minced by hand rather than ground — a fine option I do myself from time to time. But the sausage is also wonderful made with duck and pork fat and run through your coarsest die on your food grinder. Incidentally, this is a great recipe for snow or Canada geese.  What makes a Toulouse sausage unique? First the coarseness of it, but also its simplicity: It requires black pepper, traditional poultry herbs and garlic, that’s all. Enjoy- The Homesteader’s Wife


  • 3 Tbls. Kosher salt
  • 1tsp. fresh ground black pepper
  • 2 tsp dried sage
  • 1 tsp dreid thyme
  • 1 tsp crush dried rosemary
  • 2Tbls finely chopped garlic
  • 2Tblsp. finely chopped shallots

Combined all these in a small bowl and set aside.

  • 4 pounds duck, goose, or combination of the two (a little skin and fat is OK)
  • 1 pound pork fat
  • 1 tblsp Raw honey
  • 3/4 cup of water or white wine
  • hog casings

Chop the meat and fat into chunks of about 1-inch across, mince any skin you are using, then mix the spices and herbs throughout the chopped meat and fat. Chill the meat and fat until it is almost frozen by putting it in the freezer for an hour or so.

If you are gonna put it in casings, take out some hog casings and set in a bowl of very warm water.

Grind through your meat grinder (you can use a food processor in a pinch, but you will not get a fine texture) using the coarse die. Add honey and water or wine to the meat and mix well with hands for about 5 minutes. Once it is mixed well, put it back in the fridge for 30 minutes or so. Make a test patty by cooking it on the stove top to taste and adjust seasonings. Remember the seasoning will marry better after 24 hours, so go easy if you add herbs or salt.

Stuff the sausage into the casings all at once. Twist off links by pinching the sausage down and twisting it, first in one direction, and then with the next link, the other direction. Or you could tie them off with butcher’s string. Hang the sausages in a cool place for 4-8 hours (the colder it is, the longer you can hang them). If it is warm out, hang for one hour. Once they have dried a bit, put in the fridge until needed. They will keep for at least a week in the fridge. If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.