Why Toulouse sausage? Well, when I was in France training it was one of my first tastes of the country. As well as this dish it’s perfect for cassoulet recipes, grilled or confit. A super-tasty sausage which goes especially well with the Roquefort.
SERVES 4
Ingredients:
4-6 Toulouse sausages
1 punet cherry tomatoes
100g Roquefort cheese
150ml vinaigrette
1 packet chives
1 packet mixed salad leaves
2-3 shallots
Baguette
2 tbsp hazelnuts
Method
Grill the Toulouse sausage until cooked, making sure you get an even colour all around, so when serving slice at a slight angle, nice and evenly.
Cut cherry tomatoes in half. Peel and chop shallots finely.
Thinly slice baguette and place between two trays lines with greaseproof paper. Cook in the oven at 180C or until crisp and golden brown.
Chop chives finely. Roast hazelnuts and place in a cloth. Rub gently to remove shell. Once they’re peeled, chop roughly.
Cut Roquefort into even-sized pieces. Mix the cherry tomoatoes, chives and shallots together in a pot with a little vinaigrette. Heat lightly and don’t allow to get hot.
Dress salad leaves in a little vinaigrette
Plating
Place warm cheery tomatoes on plate next to cheese. Place salad leaves in the middle of the plate and spread sliced sausage around.
Top with croutons and sprinkle hazlenuts over and around.
Et voila!
Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL T.0141 248 3801 E. info@brianmaule.com W. www.brianmaule.com
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