Toulouse Sausage & Mustard Vinaigrette
by Maria Koinaki | 25 Sep 2018 |
This Toulouse Sausages Salad with Mustard Vinaigrette & Greek Style Potato Wedges is inspired by Rick Stein from his French Odyssey series, the mustard vinaigrette complements the garlicky Toulouse sausages perfectly.
We’ve created our own twist using our Greek Salad Dressing, which adds a lovely depth since it contains an oak barrel aged red wine vinegar and a sweet grape must which brings life to the vinaigrette. We recommend you use good quality sausages from your local butcher. The Toulouse sausages contain no rusks and are packed with garlic which you’ll enjoy with the tomato salad sitting underneath. We’ve used sausages from the super talented
The Butchery, salad leaves & potatoes from
Perry Court Farm in Kent and tomatoes & parsley from our garden in London!
Ingredients for the Toulouse Sausage Salad
Big Bunch of Salad Leaves
4 Plum Tomatoes
1 Shallot Onion
Tablespoon of Capers
5 Toulouse Sausages
Small Clove of Garlic
½ tsp Dijon Mustard
2 tbsp Olive Branch Greek Salad Dressing
3 tbsp Olive Branch Extra Virgin Olive Oil
Salt & Pepper
Ingredients for Greek Style Potato Wedges
½ kilo of potatoes, skin on
1 tsp Dried Oregano
5 tbsp Olive Branch Extra Virgin Olive Oil
Salt & Pepper
Cooking Instructions
1Cook the sausages – we cooked ours under the grill but you can cook yours in the oven or on the stove, whichever you prefer.
2Wash and scrub the potatoes. Cut into quarters. Pop into a pan of boiling salted water.
3Whilst the sausages are cooking, tear the salad leaves into big pieces and wash.
4Slice the tomatoes width ways.
5Chop the peeled shallot in half length ways and thinly slice each half.
Mustard Vinaigrette
8Crush and finely chop the garlic. Transfer into a small plastic bowl.
9Add the mustard and Greek salad dressing and whisk the ingredients.
10Pour in the extra virgin olive oil one tablespoon at a time and continue whisking so the oil emulsifies with the other ingredients.
11Add salt and pepper to taste.
Greek Style Potato Wedges
12Once the potato quarters have boiled until al dente, drain from the water and transfer to a mixing bowl.
13Pour in the extra virgin olive oil. The heat from the potatoes will release the fruity aroma from our olive oil so be prepared as it is a joy!
14Add half the dried oregano and season with salt and pepper to taste.
15Give the ingredients a good mix.
16Lay on a baking tray, skin side up.
17Cook in a hot grill until the skins crisp up.
18Remove from the grill and turn over the wedges. Return to the grill and continue cooking until the potatoes have browned.
19Transfer to a serving plate and sprinkle the remaining oregano.
Assembly Time!
20Get a large plate and lay the salad leaves.
22Sprinkle over the shallots and capers.
23Lay the sliced sausage over the salad ingredients and pour over the dressing.
24Finally sprinkle lots of parsley.
This is a great dish to serve on large plates in the centre of the table, so everyone can help themselves. Enjoy!
Ingredients
Ingredients for the Toulouse Sausage Salad
Big Bunch of Salad Leaves
4 Plum Tomatoes
1 Shallot Onion
Tablespoon of Capers
5 Toulouse Sausages
Small Clove of Garlic
½ tsp Dijon Mustard
2 tbsp Olive Branch Greek Salad Dressing
3 tbsp Olive Branch Extra Virgin Olive Oil
Salt & Pepper
Ingredients for Greek Style Potato Wedges
½ kilo of potatoes, skin on
1 tsp Dried Oregano
5 tbsp Olive Branch Extra Virgin Olive Oil
Salt & Pepper
Directions
Cooking Instructions
1Cook the sausages – we cooked ours under the grill but you can cook yours in the oven or on the stove, whichever you prefer.
2Wash and scrub the potatoes. Cut into quarters. Pop into a pan of boiling salted water.
3Whilst the sausages are cooking, tear the salad leaves into big pieces and wash.
4Slice the tomatoes width ways.
5Chop the peeled shallot in half length ways and thinly slice each half.
Mustard Vinaigrette
8Crush and finely chop the garlic. Transfer into a small plastic bowl.
9Add the mustard and Greek salad dressing and whisk the ingredients.
10Pour in the extra virgin olive oil one tablespoon at a time and continue whisking so the oil emulsifies with the other ingredients.
11Add salt and pepper to taste.
Greek Style Potato Wedges
12Once the potato quarters have boiled until al dente, drain from the water and transfer to a mixing bowl.
13Pour in the extra virgin olive oil. The heat from the potatoes will release the fruity aroma from our olive oil so be prepared as it is a joy!
14Add half the dried oregano and season with salt and pepper to taste.
15Give the ingredients a good mix.
16Lay on a baking tray, skin side up.
17Cook in a hot grill until the skins crisp up.
18Remove from the grill and turn over the wedges. Return to the grill and continue cooking until the potatoes have browned.
19Transfer to a serving plate and sprinkle the remaining oregano.
Assembly Time!
20Get a large plate and lay the salad leaves.
22Sprinkle over the shallots and capers.
23Lay the sliced sausage over the salad ingredients and pour over the dressing.
24Finally sprinkle lots of parsley.
Toulouse Sausage & Mustard Vinaigrette
AuthorMariaCategoryChicken & Meat, Salad & Veg