Hot Toulouse Sausages With a Tomato, Caper and Shallot Salad
(from xombi’s recipe box)
Source: Rick Stein
Prep time: 20 minutes
Cook time: 20 minutes
Serves 4 people
Ingredients
- Toulouse sausages
- flaked sea salt
- fresh ground black pepper
- For the salad
- 4 vine-ripened beef tomatoes, thinly sliced
- 3 shallots, halved and thinly sliced
- 2 tablespoons capers, drained and rinsed
- 2 tablespoons flat leaf parsley, roughly chopped
- For the mustard and garlic dressing
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 fat garlic clove, crushed
- 6 tablespoons sunflower oil
Directions
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For the dressing, whisk the mustard, vinegar and garlic together in a small bowl, then very gradually whisk in the oil to make a thick, emulsified dressing. Season to taste with salt and pepper and set to one side.
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Grill or fry the sausages for 8 minutes, turning them over now and then, until nicely browned all over.
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Meanwhile, overlap the tomato slices on a large, oval platter and sprinkle with a few sea salt flakes and ground black pepper. Scatter over the shallots and the capers.
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Lift the sausages onto a board and slice each one on the diagonal into 4 pieces. Whisk 2 tablespoons of warm water into the dressing to loosen it a little, then drizzle over the salad.
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Arrange the sausages randomly over the top of the tomatoes, sprinkle with the chopped parsley and serve while the sausages are still hot.