Toulouse Sausages on a bed of sliced veg, with a shallot sauce – YUM!

I did this a few days ago when we had people staying.  We have more staying now and I’m doing it again today as it was soooooo well received.

Well, I didn’t want to just plonk two Toulouse sausages onto each plate and put stuff around it.

Find, for four people:

  • 8 Toulouse sausages
  • 3 red onions (other colours are….)
  • Courgette – I used a half of one
  • 1 large red pepper (other c….)
  • 3 carrots of varying lengths
  • French beans – I’m sorry: I am so sloppy that I didn’t count ’em….
  • New spuds – these were Grenaille, but in Britland you’d use Charlotte, Exquisa or similar – and I didn’t count them either!  I suppose about 12-16 ish?
  • Two packets of eschalotte sauce (Shallot sauce) bought for centimes
  • Garlic cloves – optional as to whether you use them or not, and if you do, as to quantity…..
  • Flan tin (Well, that’s what I used anyway)
  • Saucepan
  • I also used a Mandolin to cut the veg….and I still have all my fingertips (of course, you can use a sharp knife, but I wanted to play…..)
  • Oil/FryLight

Method:

  • Boil the new spuds for five minutes in salted water.  Lift out of the water (you’ll use it later) and put them  aside.
  • Oil or FryLight the flan tin (whatever you use)  according to regime requirements
  • Cut the courgette into thin (no, thinner than that) discs and lay them flat onto the bottom of the flan tin, overlapping hem as nec.
  • Peel the onions.  Cut some into quarters, some into very thin rings (that’s right….thinner than….)  Break them all apart and sprinkle them daintily over the courgettes – or just chuck ’em on, like I did.Toulouse 1
  • Peel and chop the garlic if you’re using it.  Sprinkle over so that it falls between the onion bits.
  • De-seed and cut up the pepper(s) and chuck them on as well. (You’d be well advised to leave the skin side uppermost to cook the skin well).Toulouse 2
  • Cut each of the Toulouse sausages into four, five or more chunks.
  • Scatter the sausages and the new spuds evenly as possible around the flan tin.Toulouse 3
  • Oil the contents of the flan tin (or do the FryLight biz again) and either
    • a.  put the flan tin into the oven at 200C or
    • b.   under a hot grill
  • ….to cook.  Time may be variable.  Probably 25-30 minutes, but if under the grill, keep taking the tin out and turning the sausages.  If in the oven, just leave it.
  • Peel the carrots and trim the ends of the French beans.  Cut the carrots as you like ’em, and cut the beans into short lengths.  Boil them in the spud water for 10-15 minutes.  You can use the water as a base for soup, use it as hot water for washing up or just chuck it.
  • Either pour the sauces into a saucepan if they are liquid, or make them up if they’re powdered.  Not exactly rocket science here…..
  • Check on the way that the flan tin contents are cooking.  They may need more time, according to how effective your grill/oven may be.
  • Take out the flan tin.
  • Chuck on the carrots & French beans and pour the sauce over the centre (the sauce will effectively re-heat the extra veg.)
  • It’s a dun tin!  Use a large scoop or serving spoon to shovel it onto yer plate.

(I did take a photo this time but instead of a packet sauce, I made my own and it was a colour that reminded me of something I’d rather not think of, and as it also contained sweetcorn, it looked like my dog had….. well, anyway, it was not at all photogenic. 🙂 )

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