Hot Toulouse Sausages With a Tomato, Caper and Shallot Salad

Name: Hot Toulouse Sausages With a Tomato, Caper and Shallot Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
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

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Recipe by English_Rose

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

READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

4

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

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.

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