I’ve seen recipes call for Toulousaine sausage that featured a picture of short sausages that were not exactly Toulousaine. I’m sure the spices were right, but for me it’s the extremely long-ness of it all that captures sausage inspired by Toulouse.

When you buy this type of sausage from the butcher you don’t tell them, “how many” but rather, “when.”. When do you want them to stop winding sausage around their forearm.

A bit of a boil, then a brown. Pull out for some sauce. Stick it all back together like BFFs and pop in an average oven to make up again. We call this “Brown Note Sausage .” I suspect I’ll detail this later.