Toulouse sausages with apple and fennel slaw
This light fennel and sour apple slaw is the perfect accompaniment to traditional Toulouse sausages which are all pork, and are minced by hand rather than ground
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
3 or 4 good sized Toulouse Sausages
1 fennel bulb, fronds reserved, trimmed and thinly sliced
1 apple, cored and very thinly sliced
zest and juice of 2 limes
handful of coriander, chopped
sea salt
½ red chilli, de-seeded and finely chopped
3 tbsp extra virgin olive oil
Method
Toss the sliced fennel, fronds, apple slices, lime zest and juice, finely chopped chilli, and half the chopped coriander in a bowl. Add the oil to coat and season with a good pinch of sea salt.
Grill, barbeque or pan fry the Toulouse sausages on a medium high heat. You want them nice and crispy, brown and charred in the places on the outside. Arrange on a serving platter or between two serving plates and add a good amount of the tossed fennel and apple salad on the side. Simple and easy summer dinner.
