Hot Toulouse Sausages With a Tomato, Caper and Shallot Salad

(from xombi’s recipe box)

Source: Rick Stein

Prep time: 20 minutes
Cook time: 20 minutes
Serves 4 people


  • Toulouse sausages
  • flaked sea salt
  • fresh ground black pepper
  • For the salad
  • 4 vine-ripened beef tomatoes, thinly sliced
  • 3 shallots, halved and thinly sliced
  • 2 tablespoons capers, drained and rinsed
  • 2 tablespoons flat leaf parsley, roughly chopped
  • For the mustard and garlic dressing
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 fat garlic clove, crushed
  • 6 tablespoons sunflower oil


  1. 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.

  2. Grill or fry the sausages for 8 minutes, turning them over now and then, until nicely browned all over.

  3. 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.

  4. 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.

  5. Arrange the sausages randomly over the top of the tomatoes, sprinkle with the chopped parsley and serve while the sausages are still hot.

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