A very dear and a very old friend of mine used to subsist solely on chips, beans and sausages…..a terrible diet (he’s actually still alive which is a medical wonder) I think the beans were deep-fried along with the friggin’ sausages and chips. My bud who will remain nameless is a lazy eater, food doesn’t interest him…it’s there to make his ‘engine’ go as far as he is concerned but when I challenged the quality of the fuel it was deftly brushed aside.
So I made him this dish a few years back – my take on his beloved chips, beans and sausages (i have omitted the chips from this recipe) and challenged his pre-conceptions on the fuel he was existing on.
He hated it.
I felt triumphant.
WHAT YOU NEED – serves 4
4 Toulouse Sausages
2 cans of green lentils
1 small red onion
2 cloves garlic
A good handful of parsley
1 tps white pepper
50 mls chicken stock
50 mls white wine
HOW YOU DO IT
STEP1: Start by firing up a wide based frying pan and lugging in some olive oil. When hot dump in the sausages and brown a little all over – about 5 minutes should do it. Transfer the pan to a pre-heated oven at 180c to finish the sausages – this should take about 10 minutes.
STEP2: Next get the lentils together, drain them, wash them well and leave to one side.
STEP3: Finely dice up the onion and garlic and fry gently until soft – about 3 minutes. Then add the stock and white and reduce until almost gone. Finally add the lentils and warm through – taste and seasoning with the white pepper and salt and finish with a good handful of the chopped parsley.
STEP4: At this stage check the sausages – easiest way is to stick a prong of a fork into the centre, hold there for 3 seconds then touch it to your lip – hot? Done.
STEP5: Take a big spoon of the lentils and add to a plate, carve 1 sausage in two and set on the lentils then finish with a tps of the mustard, a scattering of parsley and a few lugs of olive oil.
On a side note – this works incredibly well with sautéed rosemary potatoes…..which my mate also hated….happy about that 🙂
FEEL LIKE A BEER? TRY THIS:
JACK CODY’S SMIGGY AMBER ALE
14 thoughts on “Toulouse sausage….the right way!”
LOL Rory! Excellent post and delicious looking beans and sausage. Since your mate hated it all so much, all the more for you, right? 😀
He’s a complete philistine Kathryn, always has been! I made him roast lamb and he nearly died in my kitchen……hope it’s not my cooking!!!
Very elegant bangers and beans Rory. Very elegant.
Yeah, thanks C-Bob……very ‘not me’ but hey that’s how it fell on the plate 🙂
Great stuff Mr kelly
Thank you Mr Fitz!! There’s a TV chef show forming in my head….”Mr Fitz & Mr Kelly”….international playboy cooks by day…..private eyes by night…..busting crime on the Riviera then cooking up a storm on the yachts of Monaco!!!
Digging that! http://cookingwithmrfitz.com/?s=Monte+Carlo&x=0&y=0
That’s it!!! That’s it!!! The food, the motor, the beard!!!!!
Over to you to secure the RTE deal.. Coola boola !
I’ll see what I can do Fitzy!! Ha!! Coola Boola….you been hanging around here to long!
Nah. Me missus is originally from passage west .. The true Rebels!!
Ah! That explains it Fitzy!
Met her when I worked in the ‘ol country ( how USA huh? )…