Sausage Sampler Recipe

Remove the Toulouse and chorizo from the refrigerator and let rest at room temperature for 15 minutes while you prepare other ingredients. Finely chop the garlic and parsley. Slice the bread.

Sear and cook

Heat a large heavy skillet over medium heat. Add 1 tablespoon olive oil and swirl. When shimmering, add the Toulouse sausage. Cook for 5–6 minutes, turning every 1–2 minutes to brown evenly, until well browned on all sides. Remove the Toulouse to a plate and set aside. Add the remaining 1 tablespoon olive oil to the pan, reduce heat slightly if the pan is very hot, then add the chorizo. Cook the chorizo for 4–5 minutes, turning so it browns and releases some oil. Both sausages should be cooked through (Toulouse often raw-pork raw inside — if using fresh raw Toulouse, finish in pan until internal temperature reaches 70°C / 160°F; if using pre-cooked/semi-cured varieties, just heat through).

Once the chorizo is nicely browned, reduce heat to medium-low. If there is excessive fat in the pan, spoon off and discard all but about 1 tablespoon. Add the chopped garlic and sauté 20–30 seconds until fragrant but not brown. Pour in the white wine or dry sherry (60 ml) to deglaze the pan, scraping up browned bits with a wooden spoon. Let it reduce for 1–2 minutes. Add the stock (60 ml) and continue simmering for 2–3 minutes to reduce slightly.

Return both sausages to the pan and spoon some of the sauce over them. Cover the pan and let them cook together over low heat for 3–4 minutes so flavors meld and the sausages finish cooking through (longer if raw Toulouse).

Remove sausages to a cutting board. Stir the butter (15 g) and lemon juice (1 tbs) into the pan sauce off the heat to create a glossy finish. Taste and season with sea salt (½ tsp) and black pepper (¼ tsp) as needed.

Slice the Toulouse into 1–1.5 cm rounds. Slice the chorizo into thin rounds or on the diagonal. Arrange the slices on a small board or tapas plate, alternating styles for contrast.

Spoon a few tablespoons of the warm pan sauce over the arranged sausage slices. Scatter the chopped parsley over the top and arrange the sliced bread and optional cornichons alongside for serving.

Serve warm as a tapas portion for sharing. Encourage diners to use bread to mop up the sauce. Leftover sausages may be refrigerated for up to 3 days and gently reheated.