HOT TOULOUSE SAUSAGE WITH A TOMATO CAPER DRESSING

Seriously meaty, these delectable sausages go down a treat with Rick Steins refreshingly light salad. Serve it as a light main course.

INGREDIENTS

4 Toulouse sausage
Flaked sea salt
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 glove 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.

Original recipe Rick Stein French Odyssey