from Toulouse with sausage

The "saucisse de Toulouse" takes its name from the south-west city where she was first created. There are many ways to cook it: gill. pan, oven, in stew or with the french classic "cassoulet". Its taste is very characteristic and can't be mistaken for another sausage. When in France, it's usually bought fresh from the butcher shop. Of course here in Finland, since there's no french butchers - at least not in Helsinki - it can only be found packed (Stockmann Food Market - Aleksanterinkatu), but it's already good to have that.

The unpacked sausage.

First, the sausage is pan fried for a few min. in sunflower oil. It's not a good idea to use olive oil in this case, because it becomes too hot too quickly, and the sausage would grill too much or being burned.

Then chopped garlic is added, a glass or two of dry white or red wine, a few cherry tomatoes, a bit of "Pasta Rossa" spice mix (found in most supermarkets), salt & black pepper. The dish is cooked for 20min. lid on. When ready, chopped parsley and a few table spoons of extra virgin olive oil are added, and it's ready to serve. Can be eaten by itself with a good bread, or with a creamy mash or polenta, or in our case with sauté potatoes. Not very expensive, super easy to do, and truly yammi.