John S., Floyds Knobs, IN Julia Child in her Mastering the Art of French Cooking Volume 1 suggests you make your own fresh sausage cakes and substitute them for the Toulouse sausage. She recommends you grind together lean fresh pork with fresh pork fat (proportions of 3 & 1/3 parts pork; 1 part fat). Beat in salt, a large pinch pepper, a large pinch ground allspice, a minced clove of garlic and some Cognac. Shape the mixture into patties which are about 2 inches in diameter and 1/2 inch thick and brown them in a skillet. Proceed with your recipe.