This truly delicious recipe makes for a perfect laid back summer lunch to be enjoyed over a bottle of red wine.
We have used Toulouse sausages in this recipe, however other good quality sausages will also work well. It is also possible to supplement the salad onions for other onions such as roscoff, red onion or shallot.
|Servings:||4 Main Course|
|Prep Time:||15 Mins|
|Cook Time:||30 Mins|
- 500g Toulouse Sausage
- 600g Provence Tomatoes
- 200g Waxy Potatoes such as Linzer, La Ratte or Ile De Ré
- 2 Salad Onions
- 1 Large Handful of Rocket
- 1 Handful of Chopped Fresh Herbs such as Parsley, Chervil & Oregano
- Salt & Pepper
TRUFFLE MUSTARD DRESSING
- 2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Black Truffle Oil
- 2 Tsp White Balsamic Vinegar2 Tsp Wholegrain Pommery Mustard
- Salt & Pepper
SHOP INGREDIENTS HERE
Lightly drizzle the sausages with olive oil and roast in the oven at 170°c for 25-30 minutes or until cooked through and nicely coloured on the outside. Allow to cool slightly and slice on an angle.
While the sausages are cooking place the potatoes in a medium sized pan and fill with water and a pinch of salt. Bring to the boil and reduce to a simmer for 15-20 minutes or until you can just pierce through with a knife. Drain and allow to cool enough to handle. Using a knife, gently scrape off and discard the skins. Slice the potatoes lengthways into 0.5cm slices, drizzle with olive oil, season and set aside.
Measure the dressing ingredients into an empty jam jar and shake well with the lid on to mix.
Slice the onions and give them a quick rinse in a sieve under cold water to wash out the acid and calm the onion taste slightly.
Slice the tomatoes and chop the fresh herbs.
Place all the ingredients in a large bowl and gently toss, adjusting the seasoning if necessary. Arrange onto two plates and serve.