Toulouse Sausage Recipe - Great British Chefs

Main
easy
4
1 hour 30 minutes

PT1H30M

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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Ingredients

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Metric

Imperial

Sausages

4 Toulouse sausages
vegetable oil

Melted onions

200g of large white onions, thinly sliced
40g of butter
1 pinch of thyme leaves
salt
pepper

Braised lentils

200g of Pardina lentils, soaked for 30 minutes before using
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
1 pinch of salt

To finish the lentils

40g of bacon, diced
6 garlic cloves, minced
200g of celery stick, diced
200g of carrots, diced
1 onion, diced
200g of leek, diced
200g of cucumber, diced
40g of ham hock, diced (optional)
40g of chives, chopped
40g of parsley, chopped
40g of Dijon mustard
1 knob of butter
salt
pepper

Buttered cabbage

100g of savoy cabbage, stalk trimmed and leaves finely shredded
20g of butter
salt
black pepper

Garnish

1 tbsp of chives, finely chopped
fleur de sel

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Heavy based pan

Method

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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

salt
pepper
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
salt
pepper

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
salt
black pepper

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
vegetable oil

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