Toulouse Sausage Recipe

Prep and score

Pat sausages dry with paper towel. Lightly score each sausage casing with a sharp knife 2–3 shallow diagonal slashes to prevent bursting.

Season the sausages lightly with 1 tsp salt and 1/2 tsp black pepper, then rub with 2 tbs olive oil so they don’t stick to the grill or pan.

Preheat a grill or grill pan to medium-high (around 200–220°C / 400–430°F).

Grill the sausages 10–12 minutes, turning every 2–3 minutes to get an even char and internal temperature of 70–72°C (160–162°F). If pan-frying, cook over medium heat with a lid for part of the time to ensure even cooking.

When cooked, rest sausages 5 minutes before serving to redistribute juices.

In a small bowl, combine 100 g sobrasada with 1 tsp honey and 1/2 tbs lemon juice. Mix until smooth and taste; adjust honey or lemon to balance sweetness and acidity.

Keep at room temperature until plating so the spread is soft and spreadable. (If sobrasada is very firm, microwave 5–8 seconds.)

Preheat oven to 220°C (425°F) if roasting. If frying, heat a deep skillet with 1–2 cm of vegetable oil to 175°C (350°F).

Wash potatoes and cut into 2–3 cm irregular cubes. Dry thoroughly with a towel to remove surface moisture.

Toss potato cubes with 4 tbs vegetable oil, 1 tsp smoked paprika, 1/4 tsp hot paprika or cayenne, 1/2 tsp garlic powder, 1 tsp sea salt and 1/2 tsp black pepper until evenly coated.

If roasting: spread potatoes on a single layer on a baking sheet lined with parchment and roast 30–40 minutes, turning halfway until golden-brown and crisp. If frying: fry in batches for 6–8 minutes until golden and crisp, then drain on paper towels and sprinkle with additional salt if needed.

Toss hot potatoes with 2 tbs chopped parsley just before serving.

In a wide sauté pan over medium-low heat, melt 2 tbs butter with 1 tbs olive oil. Add 3 cups thinly sliced yellow onions and a pinch of salt (from the 3/4 tsp). Cook gently, stirring occasionally, until onions are deeply softened and caramelized — about 25–30 minutes. If they brown too quickly, lower the heat.

When onions are soft and golden, deglaze the pan with 2 tbs white wine (optional) scraping any browned bits. Add 120 ml stock and bring to a simmer for 3–5 minutes to concentrate flavor.

Transfer onions and cooking liquid to a blender or use an immersion blender. Add 2 tbs heavy cream (optional) and blend until completely smooth. Taste and season with the remaining salt (adjust from the 3/4 tsp) and 1/4 tsp black pepper.

If the purée is too thick, thin with up to 2–4 tbs more stock or water to desired consistency. Keep warm until plating.

Blanch 40 g packed basil leaves in boiling water for 5–10 seconds, then immediately plunge into ice water. Pat dry thoroughly to remove excess moisture.

In a blender, combine the blanched basil, 120 ml extra-virgin olive oil and 1/4 tsp salt. Blend until bright green and smooth, about 30–45 seconds.

Strain the oil through a fine mesh sieve or cheesecloth into a jar to remove solids for a smooth oil. Store at room temperature short-term or refrigerate and bring back to room temp before using.

Warm the sobrasada spread slightly if chilled and spread a spoonful in a swoosh on each plate or in the center of a serving board.

Spoon 2–3 tbs onion purée onto each plate as a base (divide purée into 4 portions).

Place one grilled Toulouse sausage per plate (or two for larger appetite) atop or beside the purée.

Arrange a generous portion (about 175 g) of patatas bravas on each plate beside the sausage.

Dot or smear 1–2 tbs sobrasada near the sausage and drizzle 1–2 tbs basil oil over the purée and around the plate for shine and herb flavor.

Garnish with microgreens or basil leaves and serve with a lemon wedge on the side to squeeze over the sausage if desired.

Serve immediately while sausages and potatoes are hot.