Saucisse de Toulouse

Toulouse is a city famous for its pink terracotta brick architecture and its signature Toulouse pork sausages. Guillaume creates a hearty feast with this iconic ingredient, offering a rustic but deluxe version of bangers and mash.

Credit: Craig Kinder

• serves

  2-4

• prep

  20 minutes

• cook

  1:35 hour

• difficulty

  Easy

Ingredients

• 1 kg Désirée potatoes, (around 3-4 large potatoes)
• Salt, to season
• 420 g butter, divided
• 2 leeks, white part only, finely chopped
• 200 ml milk
• 1 tbsp olive oil
• 4 Toulouse sausages
• 4 eschallots, thinly sliced
• 4 thyme sprigs
• 1 cup (250 ml) white wine
• 2 cups (500 ml) chicken stock
• 1 tbsp finely chopped flat-leaf parsley, plus extra to garnish   

Instructions

1. Start with the mash. Place the potatoes into a large saucepan and cover with cold salted water. Bring to a boil, then reduce the heat to a simmer. Cook the potatoes for 1 hour, or until soft enough to pierce all the way through with a small sharp knife.
   
2. While the potatoes cook, heat 150 g of the butter in a small saucepan over medium heat. Add the leeks, bring to a boil, then reduce the heat to low and cook for 45 minutes, or until the leeks are completely soft. Drain the leeks in a fine mesh sieve and discard the melted butter. Set aside.
   
3. Once tender, drain the potatoes and peel them. Return to the pan and crush using a potato masher or fork. Bring the milk to the boil in a small saucepan, then add 250 g butter (reserve the remaining 20 g for the sausages!) to the hot milk. Once the butter melts, gradually fold the hot milk and butter mixture into the potatoes, stirring to combine. Season to taste with salt, then stir through the leeks.
   
4. To cook the sausages, heat the olive oil in a large frying pan over high heat. Add the Toulouse sausages and brown them on all sides, cooking for about 8 minutes, or until nearly cooked through. Remove the sausages from the pan to a plate and set them aside.
   
5. In the same pan, add the eschallot and thyme, stirring occasionally, until softened. Deglaze the pan with the white wine and reduce it by half. Pour in the chicken stock, bring to the boil and reduce. Return the sausages to the pan with the remaining 20 g butter and cook for a further 10 minutes, allowing the sausages to fully cook and absorb the flavours. Stir through the parsley, then remove from the heat.
   
6. Serve the Toulouse sausages with the mash, spooning the sauce over the sausages. Sprinkle with a little extra fresh parsley, if you like!

Watch how to make this recipe on Episode 11 of Plat du Tour Season 6, streaming free on SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.