Toulouse Sausage for Cassoulet

This Toulouse-style sausage is made in the traditional manner using seasoned pork blended with onion, white wine, and simple spices. Its coarse grind and high meat content are essential to its role in classic southwestern French cooking, particularly in cassoulet, where the sausage is meant to hold its shape and release flavor slowly during long, gentle cooking.

In cassoulet, the sausage contributes richness without overpowering the dish, infusing the beans with savory pork flavor while absorbing aromatics from the stew. The mild seasoning, natural pork casing, and balanced fat content allow it to brown beautifully before braising, then remain juicy and structured through hours of cooking. Outside of cassoulet, it also performs well grilled or pan-seared, served simply with mustard and bread.

Terroirs d’Antan draws on classic regional French charcuterie traditions to produce sausages rooted in authentic recipes and technique. By staying true to the traditional Toulouse style, the brand offers a sausage designed not just to accompany cassoulet, but to be a defining component of the dish itself.