Hot Toulouse Sausages With A Tomato Caper And Shallot Salad Recipes

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HOT TOULOUSE SAUSAGES WITH A TOMATO, CAPER AND SHALLOT SALAD

Seriously meaty, these delectable sausages go down a treat with Rick Stein's refreshingly light salad.

Provided by English_Rose

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11



Hot Toulouse Sausages With a Tomato, Caper and Shallot Salad image

Steps:

  • 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.
  • Grill or fry the sausages for 8 minutes, turning them over now and then, until nicely browned all over.
  • 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.
  • 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.
  • Arrange the sausages randomly over the top of the tomatoes, sprinkle with the chopped parsley and serve while the sausages are still hot.

Nutrition Facts : Calories 218.5, Fat 20.8, SaturatedFat 2.7, Sodium 178.6, Carbohydrate 8.2, Fiber 1.8, Sugar 3.4, Protein 1.8

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

TOULOUSE SAUSAGE CASSOULET

A great winter warmer, this French bake uses traditional sausages with store cupboard beans to make a filling and cheap evening meal

Provided by Good Food team

Categories     Main course, Supper

Time 1h30m

Number Of Ingredients 10



Toulouse sausage cassoulet image

Steps:

  • Heat 1 tbsp of the olive oil in a large pan, add the chopped onions, carrots, 3 of the garlic cloves, tomatoes, bouquet garni and some salt and pepper. Cook over a gentle heat for 5 mins, then stir in the beans, wine and 200ml water, bring to the boil and simmer for 5 mins.
  • Meanwhile, heat oven to 180C/160C fan/ gas 4. In a large frying pan, add the remaining olive oil over a medium heat and brown the sausages all over.
  • Rub the inside of a casserole dish or baking dish with the remaining garlic clove. Pour in half the bean mix, arrange the sausages on top, then finish with another layer of beans. Cover with foil and place in the oven for 45 mins. While it cooks, blitz the bread in a food processor to make breadcrumbs.
  • Remove the casserole dish from the oven, discard the foil and sprinkle the breadcrumbs over the top. Return to the oven and bake for a further 20 mins until the breadcrumbs are golden and crusty. Serve with a crisp green salad.

Nutrition Facts : Calories 623 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 36 grams protein, Sodium 2.33 milligram of sodium

2 tbsp olive oil
2 onions , chopped
2 carrots , chopped
4 garlic cloves , crushed
4 tomatoes , chopped
bouquet garni (fresh parsley, thyme and bay leaf tied together with string)
x cans haricot beans , rinsed and drained
300ml white wine
12 Toulouse sausages
100g stale bread

SHEET-PAN SAUSAGE WITH PEPPERS AND TOMATOES

Good, flexible and fast, this recipe is a surefire standby: All you have to do is toss together sausage, tomatoes, peppers, garlic, shallots and olive oil on a sheet pan, then slide the entire thing under the broiler. In just 15 minutes, you'll have nicely seared sausages, tomatoes and peppers, all of which have released juices that you should dunk bread into or spoon over pasta or rice. Experiment with adding cumin, paprika, oregano or red-pepper flakes in Step 1, or swap the garlic for scallions or red onion. You could also scatter crumbled feta, lemon slices, olives, pickled hot peppers or string beans across the top in the last few minutes of broiling.

Provided by Ali Slagle

Categories     dinner, easy, quick, weekday, sausages, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7



Sheet-Pan Sausage With Peppers and Tomatoes image

Steps:

  • Heat the broiler with a rack 6 inches from heat source. Score the sausages in a few places on both sides, making sure not to cut all the way through. In a shallow baking dish or baking sheet, toss the sausages with the peppers, tomatoes, garlic, shallots and olive oil. Season with salt and pepper and spread in an even layer.
  • Broil until the sausage is cooked through and the peppers and tomatoes are nicely charred, 10 to 15 minutes. Rotate the pan and ingredients as needed so everything gets under the broiler. If everything is charring too quickly, cover the pan with foil. Serve immediately.

1 pound fresh sausage, such as sweet or hot Italian sausage
1 pound sweet or mild peppers, such as mini sweet peppers, bell or Cubanelle, seeded and sliced into 2-inch strips if large
1 pound cherry or grape tomatoes
4 garlic cloves, peeled and thinly sliced
2 shallots, peeled and cut into 1/2-inch wedges
3 tablespoons extra-virgin olive oil
Kosher salt and pepper

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