I'm so furious because I don't understand why this variety of sausage preparation continues to thrive. I find the texture way too puddingy and the taste way too rich without any depth whatsoever. Every Butcher I go to in France for the most part has Dried Sausage (don't worry, your cool) and Toulouse Sausage and nothing else (although Kosher Delis are usually better). I'm pissed and am going to solicit the French Government regarding mandating the availability of new sausage varieties at your average French butcher. Better yet, why can't the French just change their base sausage unit from Toulouse Sausage to Spicy Italian Sausage or Bockwurst or even Chorizo.
Toulouse Sausage, die and go to Sausage Hell (and send Movie Theater Hot Dog my regards)!