This rustic Toulouse sausage recipe from Dominic Chapman may appear simple, but great care is put into each element to extract the maximum amount of flavour. Serve with a slice of crusty bread to make this dish even more appealing.
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Preheat the oven to 200°C/gas mark 6, for cooking the sausages later
Start by making the melted onions. Melt the butter in a heavy-based saucepan over a medium heat. Once melted, gently sweat the onions for up to 1 hour until completely soft, sweet and tender. If time permits, cook for a additional 3 hours for a very sweet flavour
40g of butter
200g of large white onions, thinly sliced
Meanwhile, soak the lentils in cold water for 30 minutes. Strain and cover with fresh cold water, then bring to the boil and drain again. Add the carrot, leek, thyme, bay, shallot, garlic and pancetta, cover with cold water and slowly bring to a simmer
200g of Pardina lentils
10g of carrots, peeled and roughly chopped
10g of leek, roughly chopped
6g of thyme
1 bay leaf
1 shallot, halved
2 garlic cloves, peeled
40g of pancetta
The lentils will be ready within 5-10 minutes, so be sure to check frequently to make sure they do not overcook. 5 minutes before lentils are ready, add the salt and simmer until tender
1 pinch of salt
Drain the lentils through a colander, reserving the cooking liquor and bacon but throwing away the vegetables. Allow the lentils to cool on a tray and dice the bacon
Drain any excess butter from the onions then season to taste and add the thyme
1 pinch of thyme leaves
Fry off the bacon in the butter then add the minced garlic, followed by the cooked lentils, diced carrot, celery, onion, leek and cucumber
1 knob of butter
40g of bacon, diced
6 garlic cloves, minced
200g of carrots, diced
200g of celery stick, diced
1 onion, diced
200g of leek, diced
200g of cucumber, diced
Continue frying until all of the liquid has evaporated. Add 200ml of either red wine jus or the reserved lentil cooking liquor. Add the ham hock (if using) and again reduce until almost dry, tasting the lentils to ensure they are still nice and moist. Stir in the Dijon, herbs and seasoning to taste
40g of ham hock, diced (optional)
40g of chives, chopped
40g of parsley, chopped
40g of Dijon mustard
For the cabbage, heat the butter in a large heavy-based saucepan over a medium heat. Once melted and foaming, add the cabbage and cook slowly until tender and with no colour, approximately 4-5 minutes. Season to taste and keep hot
20g of butter
100g of savoy cabbage, stalk trimmed and leaves finely shredded
Fry the sausages in a hot pan with a small dash of vegetable oil until nicely browned all over. Transfer to the oven for 6-8 minutes until cooked through
4 Toulouse sausages
To serve, warm the melted onions in a little of the lentil cooking liquor. Spoon the lentils onto the middle of the plate and top with cabbage and sausage. Finish the dish with melted onions, chives and fleur de sel. Serve immediately
1 tbsp of chives, finely chopped
fleur de sel
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