Hot Toulouse Sausages With a Tomato, Caper and Shallot Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Seriously meaty, these delectable sausages go down a treat with Rick Stein's refreshingly light salad. Ingredients:
4 toulouse sausages |
flaked sea salt |
fresh ground black pepper |
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 |
1 tablespoon dijon mustard |
1 tablespoon white wine vinegar |
1 fat garlic clove, crushed |
6 tablespoons sunflower oil |
Directions:
1. 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.
2. Grill or fry the sausages for 8 minutes, turning them over now and then, until nicely browned all over.
3. 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.
4. 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.
5. Arrange the sausages randomly over the top of the tomatoes, sprinkle with the chopped parsley and serve while the sausages are still hot.
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