Almost indistinguishable from Toulouse sausage: pork meat, heavy on the fat, no starch, wine and herbs for flavouring. A style of sausage found in parts of the Canadian prairies which takes its name from the town of the same name. The name is a gesture to the colonial beginnings of the town, when Flin Flon was jocularly and derisively regarded as "New Toulouse" when it was merely a HBC fort.

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