Before opening, put the tin can in a bain-marie for about 5 minutes to free the sausages from the fat. Finish degreasing and then heat them in the pan.
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These Toulouse sausages are made with French-origin pork in our kitchens, using a traditional recipe: they are grilled in our ovens then cooked in duck fat to make them even more melt-in-the-mouth!
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