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
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
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