The saucisse de Toulouse is the city's coiled pork sausage, made from coarsely chopped pork shoulder seasoned with garlic, white wine and black pepper.
Where to eat it: 4 restaurants across 1 city.
The Toulouse sausage has been the city's butcher's signature since at least the 16th century. The recipe traditionally uses pork shoulder, not belly, coarsely chopped (not minced), seasoned only with salt, pepper, garlic and a touch of white wine. The sausage's signature coil shape, unbroken and over a metre long, is what distinguishes it from other regional French sausages.
Common allergens: Pork
Tip from the editors. Do not mince the pork: coarsely chop with a knife to keep the texture rustic. Use pork shoulder, not belly, for the canonical Toulouse balance.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Restaurant Emile on Toulouse's pedestrian Place Saint-Georges has been the canonical cassoulet address since 1947, with chef Christophe Fasan in charge.
Signature: Cassoulet de Toulouse with confit duck, Magret de canard, Foie gras maison
Tip: Order the cassoulet pre-loaded with confit duck, not the all-pork version; ask for the second-floor terrace table on a warm evening.
Le Genty Magre between Esquirol and Capitole is chef Romain Brard's southwestern dining room, winner of the 2023 Toulouse Cassoulet Championship.
Signature: Cassoulet de Toulouse, Bourgeois southwestern menu, Foie gras
Tip: The cassoulet sells in glass jars to take home; book the small inner room for the calmer service.
Le J'Go on Place Victor Hugo is the southwestern French bistro and wine bar built around Cochon noir de Bigorre, market-facing terrace and Gers bottles.
Signature: Cochon noir de Bigorre, Saucisse de Toulouse grilled with white beans, Plat du jour
Tip: Solo lunch best at the bar; the saucisse de Toulouse grilled with white beans is the canonical order.
Le Bibent on Toulouse's Place du Capitole is the 1861 Napoleon III brasserie revived in 2009 with chef Christian Constant, a national monument.
Signature: Cassoulet de Toulouse, Plateau de fruits de mer, Souffle au Grand Marnier
Tip: Book a window table to see the square; the lunch menu is the value play. Belle Epoque interior worth the price tag on its own.
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