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.

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.

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