Dish of the Day: Toulouse Sausages

Dan Doherty

sausages 1024x768 Dish of the Day: Toulouse SausagesThe hardest part about winter for me is that when I was a kid, I thought it ended at Christmas. It would get cold around late October, the weather continues to worsen then Christmas comes and that’s the end of that. I’ve no idea why, and I’m fully aware it makes no sense whatsoever, but when it really kicks off around this time of year, it feels like its been going on forever, and I fear the worst is yet to come. Crisp winter days are wonderful, wrapping up warm, visiting markets or just walking round town, I love it, but the rain, the constant, depressing never ending rain just grinds you down.

But fear not people, I have a recipe I shall share with you to take your blues away.

I think working in restaurants where some of the food can be refined makes you appreciate the one pot wonder so much more.

For this you’ll need a casserole pot of some sorts, failing that a saucepan can work just fine.

Feeds 4 hungry souls

6 Toulouse Sausages

200g Puy Lentils, soaked in cold water for a few hours

1 Small – Medium Butternut Squash

2 Carrots, chopped into 1cm pieces

2 Sticks Celery, chopped into 1cm pieces

2 Medium Onions, finely chopped

2 Sprig Rosemary

2 Sprig Thyme

2 Bay Leaves

3 Cloves Garlic, crushed

Olive Oil



300ml Chicken Stock

100g Caerphilly Cheese

First, preheat your oven to 180 degrees. Peel and half the squash, and remove the seeds. Next cut into quarters lengthways and place on a roasting tray. Add a little olive oil, salt, pepper, and 1 of the sprigs of thyme, rosemary and a bay leaf. Crush a clove of the garlic and chuck on the tray. Place in the oven for a good 25 minutes until the flesh has softened and nicely coloured. One thing to remember when following recipes is that all ovens are different, some are hotter than others so please do trust your instinct and higher/lower the temperature and/or timings accordingly! My oven at home is a nightmare, it seems to be about twice the temperature it should be, which can be very annoying.

In the meantime, take your casserole and heat a little olive oil inside. Add the sausages and colour nicely. Take out and reserve on a plate for later. They will be raw inside still, but don’t worry we will put back in later to finish off. Add the vegetables to the pan where the sausages were, the garlic and the rest of the herbs too. Cook until the veg becomes softened a little, taking no colour. Add the lentils and half the stock and bring up to the boil. Add your sausages back in and cook for 10-15 minutes. The lentils need to give when you bite, and be slightly soft. You may need to add more stock; you are looking for a wet risotto like consistency. Season again if necessary.

Lift out the sausages and cut into rounds. Put back into the pot and give a good stir. To serve, put a piece of the squash on each plate, a ladle of sausage & lentils and finish with some Caerphilly cheese crumbled between your fingers.

Enjoy! – Tweet me your pictures @DanDoherty_ and the best one wins a Duck & Waffle on me.

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  • Bacchus

    All very well if you can find decent Toulouse sausages. Without exception the supermarkets only sell runty, short, ‘British’ versions with too much garlic and maybe some bacon added to the pork. This is all mashed to a greyish-pink pulp and bulked with rusk. These are dreadful when compared with proper Toulouse sausages which are coarse cut meat, no rusk, maybe some garlic or onions and double the length.

    We go to France to buy Toulouse sausages, even from Dieppe, Cherbourg or Ouistreham (where the ferries go). At the same time buying extra large tins of haricot beans so we can make almost-Cassoulet.

  • Daniel Doherty

    I couldn’t agree more, and it’s great that you go to such extremes for the right product. I wish more people did.

  • Bacchus

    It is easy with day trips from Dover, or, from May or June, Brittany Ferries start day trips to Cherbourg or Ouistreham. With car and two adults, it costs about £60 and gives you enough time to get to Intermarché, Carrefour or E. le Clerc to do your shopping. Buy wisely and eat from the goodies you bring back for the next two weeks for the trip to pay for itself.

    Last time I went, fresh coffee was much lower cost and 10kg bags of sea salt around £4. Plus the lovely patés, knobbly tomatoes and peppers, bags of chicory, decent garlic and fresh meat such as divers boeuf, magrets and Toulouse sausages. There is always a better choice of fresh seafood. All topped off with generous quantities of booze, cidre and poire. It keeps us going for at least six months, booze excepted.

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