Hot Toulouse sausages with a tomato, caper and shallot salad - Rick Stein

4 Toulouse sausages
Salt, sea salt flakes and freshly ground black pepper

FOR THE TOMATO, CAPER AND SHALLOT SALAD:
4 vine-ripened beef or large tomatoes, thinly sliced
3 shallots, halved and thinly sliced
2 tablespoons nonpareilles capers, drained and rinsed
2 tablespoons roughly chopped flatleaf parsley

FOR THE MUSTARD AND GARLIC DRESSING:
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 fat garlic clove, crushed
6 tablespoons sunflower oil

Method

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.

© Rick Stein’s French Odyssey

( Last Updated: 09-10-2007 )