Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Los Angeles Area >
Jan 30, 2012 01:18 AM

French garlic sausage

Going to make some cassoulet. I know substitutes would work find, but it would be nice to find the real thing if possible.

So...anyone know where I could find some French garlic sausage?

  1. Click to Upload a photo (10 MB limit)
  1. you might find it called Saucisse de Toulouse or de Montbeliard -- they're the two most common sausages you'd find in cassoulet in France.

    Substitute kielbasa freely -- it would be difficult to tell the two apart after having been submerged in cassoulet.

    1 Reply
    1. re: sunshine842

      I disagree...Polish kielbasa has it's own particular flavor (especially the nasty supermarket ones like Hillshire Farms) and I personally think it would ruin a cassoulet.

      That's only _my_ opinion of course.
      Go ahead and use it if you _really_ can't find anything else. Even plain Italian sausage or longanica (plain meaning without fennel) would be a better choice than the Polish kielbasa. You can always add an extra clove of garlic to the cassoulet.

      1. If you mean saucisson à l'aïl, I've bought it in the permanent Farmers Market at 3rd/Fairfax, both in Monsieur Marcel and from the sausage vendor whose name I have completely blanked on (argh!).

        2 Replies
          1. re: Servorg

            I went there today - but unfortunately they only had garlic with artichoke sausage.

        1. There's a European meat sausage mfr at 12926 Saticoy #12 in NoHo, just west of Coldwater. I'm not sure of the exact name but phone is 818.982.2325

          8 Replies
          1. re: mucho gordo

            It's called (I believe) European Meat Specialist & Market (and doesn't THAT lovely name just roll off your tongue?)... lol

            See an ad for them here:

            1. re: Servorg

              Actually its the European Sausage Factory, and, while it is a lovely place, they specialize in eastern European sausages. They do make the best kielbasa I have ever tasted if the OP decides to substitute, but they do not have French sausages. Definitely worth a visit at any rate.

              1. re: ebethsdad

                I find it passing strange that they placed an ad in the LA Weekly and forgot to put in the official correct name of their business...

                1. re: Servorg

                  I could be wrong, or they may have changed their name - or it could be a different place, but I go there at least once a month. Its a charming place in the most unlikely of locations, a dismal industrial park featuring motorcycle customizers and furniture painters. You walk into the shop and this wonderful smell greets you. At least two types of home-smoked bacon, Canadian bacon, strange Eastern European sausages, wild creamy desserts and smoked fish. I used to get hot Hungarian paprika there, but they didn't have it last time. I so respect your insights, Servorg, so I am doubting myself, but I do go there often. No French sausage that I have seen.

                  1. re: Servorg

                    Drove by there today and all the signs read "European Sausages - Open to the Public" except the one that reads, "European Sausages - Open to the Poblic" so perhaps they have changed the name to the one you mentioned. I didn't have time to stop and ask, but I suspect you are correct and I am wrong.

                    1. re: ebethsdad

                      "One nation, under sausages...and to the Repoblic for which it stands..." lol I have a feeling that no one on their staff will be winning any spelling bees or being hired to come up with catchy business names on Madison Ave.

                  2. re: ebethsdad

                    I also tried European Deluxe Sausage Kitchen - they too only have kielbasa. (which I'll probably end up using).

                    1. re: ebethsdad

                      You're obviously more familiar with this place than I am. If you could tell me if they have anything hot/spicy, I'd appreciate it.

                2. With respect to what everybody says above, when I need to use saucisse de Morteau or Montbéliar, I get some Kielbasa myself (that my friend brings me back from Greenpoint in Brooklyn, so I have no local source to offer). But it tastes nothing like the saucisse de Toulouse, at all, nor like saucisson à l'ail, and I agree it wouldn't be the best in cassoulet.

                  To the best of my French knowledge, which is limited as far as cassoulet is concerned (I'm from the North of France), I don't think you put Morteau or Montbéliard sausage in it (these are made in a totally different region). Normally, I think you put some saucisse de Toulouse in the cassoulet from Toulouse then, and saucisson à l'ail if you're making the cassoulet from Castelnaudary.

                  But I know where you can find French-type sausages: in the refrigerated section at Monsieur Marcel at the Farmer's Market, ditto at Surfas, all made I think by "fabrique Les Délices". I did see some saucisse de Toulouse there in the past (also Morteau), saucisson à l'ail I'm not so sure. So... maybe you should stick to cassoulet de Toulouse?

                  There's another charcuterie retailer called D'artagnan, can't remember where I've seen their products, but they may make saucisson à l'ail?

                  There use to be a French guy who was selling charcuterie at the Larchmont farmer's market who could have provided you with everything you needed, but I haven't seen him in a while. If someone remembers his name, he had a business based in Silverlake or Los Feliz where you could special order most staples of French charcuterie. Hope he's still in business.

                  Anyway, good luck. I think Monsieur Marcel and Surfas are your best bets.

                  2 Replies
                  1. re: bad nono

                    when I went to my local charcutier looking for saucisses de Toulouse, he was out -- and recommended Morteau or Montbeliard.

                    When a French charcutier makes a recommendation about a French sausage to put in a French dish -- I listen.

                    1. re: bad nono

                      As a matter of fact after I Huntington Meats - I went to Monsieur Marcel next door and they had a lot of frozen Toulouse - which I bought (3 packs, plus 1 of the chorizo - a little mix and match should be interesting.) Now to break down and confit those 9 ducks I got at Shun Phat.

                      Surfas did not acknowledge having any garlic sausage. Did ask about the Toulouse however. And D'Artagnan does make French Garlic Sausage aka saucisson l'ail.