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That should be Toulouse sausage without the s, because it doesn't come in links. It's one long sausage you cut to the desired length and cook in a ring or spiral.

Bake, grill, or fry at moderate heat (not too slow, or it loses its juices). Some people prick, some don't. I don't.

by afew (afew(a in a circle)eurotrib_dot_com) on Mon May 5th, 2008 at 09:40:27 AM EST
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That looks like a Cumberland sausage!
by In Wales (inwales aaat eurotrib.com) on Mon May 5th, 2008 at 11:30:04 AM EST
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