Pork Toulouse Sausage
£4.53 – £12.95
For the Garlicky Smokey Taste
This is a deliciously smokey, garlicky sausage and is a very popular sausage. We use prime pork shoulder from outdoor reared pigs and we still utilise traditional sausage making methods including hand linking.
Ingredients: 80% Pork, Rusk (wheat flour, salt), Water, Wheat Flour, Salt, Spices, Garlic Powder, Stabiliser E451(i), Sunflower Oil, Sugar, Herbs, Preservative Sodium Sulphite, Antioxidant E300
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Tried this with my 1st order in March, loved it. Just the right amount of garlic and rough texture to the meat. I liked these so much I ordered in my 2nd order too. The go great with a British brekkie, or on their own, or as Bangers & Mash with onion gravy, though I also add some dry chilli flakes.
These sausages are delicious, amazing just baked in the oven with red onions, red peppers and cherry tomatoes yum:)
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These are excellent tasty pork sausages. However, aficionados will be very disappointed, and the citizens of Toulouse would I fear probably be outraged! They bear no resemblance to the real thing and the smokey garlicky flavour claimed was hard to detect. I would urge Macbeth’s to be a little more adventurous with them, they need to be chubbier, chunkier and more bravely seasoned with garlic! Perhaps they could produce an “Export” model! In the meantime these are otherwise just very nice chipolatas, so only 3 /10.
excellent flavour they went really well in a casserole
these are simply the best sausages I’ve ever cooked & tasted, hardly any fat in the pan from cooking – not setting off the smoke alarms as is the case with many sausages on the market. Like them so much I buy in bulk and freeze
Lucy Johnston (verified owner) –
Delicious sausages – especially when cooked over the fire on a Scottish beach!
Jacqueline Cartwright (verified owner) –
Really nice sausages especially cooked in a casserole with pay lentils. Marked down one star as they are not really like genuine Toulouse sausages but still tasty.
Steven Schofield (verified owner) –
Needs to be more Smokey and garlicky. Not a bad mild sausage.