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Toulouse Sausage (Gluten Free)

5.0
Toulouse Sausage (Gluten Free)
Toulouse Sausage (Gluten Free)
Gerard King

Gerard's Suggestion

"These are a rich, meaty sausage with a lovely garlicky flavour. Great in a cassoulet or stew; or serve with flageolet beans and a punchy French mustard "

Toulouse Sausage (Gluten Free)

5.0
gluten-free
slow-grown
small Suffolk farm
free-range

A real classic French sausage, dense and meaty with plenty of flavour

Regular price £7.95
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Why you will love our Toulouse Sausage (Gluten Free)...

  • Hand-made by us with wonderful fresh herbs
  • Slow-grown, free-range Suffolk pork
  • Traditional 'Toulouse' sausage recipe, great for casseroles 

We love this sausage! Our Toulouse Sausages are handmade at our shop using Free-Range pork from pigs that have been reared slowly with plenty of time to forage on the light sandy soils adjacent to the East Suffolk coastline.

We use a mixture of boneless shoulder, belly and a little back fat to create a perfect fat/lean blend, and to produce a good course meaty texture: essential for a proper Toulouse sausage. Using a blend of marjoram, light spices, freshly chopped flat-leaf parsley and some white wine and garlic, the final result is a coarse and meaty sausage with a delicate garlicky flavour. 

Naturally Gluten Free.

Gerard King

Gerard's Suggestion

"These are a rich, meaty sausage with a lovely garlicky flavour. Great in a cassoulet or stew; or serve with flageolet beans and a punchy French mustard "

Want to know more?

Our exceptional pork comes from free-range pigs raised in the light, sandy soils of East Suffolk. This unique environment allows them to root and forage naturally, resulting in pork known for its traditional flavour, excellent marbling, and a delicious fat covering for perfect crackling. We source our heritage breed pork from a select group of local farms, including the wonderful 'British Lops' from Thatched House Farm on the Broads, where our farmers prioritise first-rate animal welfare and husbandry. These close partnerships ensure consistently high-quality pork with exceptional flavour and texture. To enhance its character and ensure excellent crackling, we dry-age the pork on the bone for up to two weeks in our hanging chiller.

What our customers say