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Preparation > Toulouse Sausage Preserved in Oil

Grind the meats;
Mix the meat, fat, salt, curing salt, and ground black pepper;
Let it rest for at least 12 hours in a refrigerated environment;
Stuff into natural pork casings in 5cm links;
Fry, grill, or bake the sausages until fully cooked, but still slightly pink and moist inside;
Immediately place in a hot, sterilized jar with 2 cloves of garlic blanched for 2 minutes, 2 sprigs of thyme, and 1 sprig of rosemary;
Cover the sausages with olive oil heated to 90°C and seal the jar;
Lard can be used to coat the sausages; to do this, melt the lard, let it cool slightly, and pour it into the jar. Refrigerate until the fat firms up, then cover with more melted lard until it extends 1 cm above the sausages;
Store in the bottom of the refrigerator;
It will be ready to eat in 30 days;
Olive oil or lard can be used for cooking.