Hot Toulouse Sausages With a Tomato, Caper and Shallot Salad

Ingredients

• 4 Toulouse sausages
• flaked sea salt
• fresh 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 clove, crushed
• 6 tablespoons sunflower oil

Directions

1. 1

   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.

2. 2

   Grill or fry the sausages for 8 minutes, turning them over now and then, until nicely browned all over.

3. 3

   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.

4. 4

   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.

5. 5

   Arrange the sausages randomly over the top of the tomatoes, sprinkle with the chopped parsley and serve while the sausages are still hot.