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Hot Toulouse Sausages With a Tomato, Caper and Shallot Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.3594
Energy (kCal)1319.1759
Carbohydrates (g)136.5336
Total fats (g)84.3868
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For the dressing, whisk the mustard, vinegar and garlic together in a small bowl, then very gradually whisk in the oil to make a thick, emulsified dressing. Season to taste with salt and pepper and set to one side. | 2. Grill or fry the sausages for 8 minutes, turning them over now and then, until nicely browned all over. | 3. Meanwhile, overlap the tomato slices on a large, oval platter and sprinkle with a few sea salt flakes and ground black pepper. Scatter over the shallots and the capers. | 4. Lift the sausages onto a board and slice each one on the diagonal into 4 pieces. Whisk 2 tablespoons of warm water into the dressing to loosen it a little, then drizzle over the salad. | 5. Arrange the sausages randomly over the top of the tomatoes, sprinkle with the chopped parsley and serve while the sausages are still hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    toulouse sausage 4 - - - -
    sea salt flaked - - - -
    black pepper ground - - - -
    tomato 4 vine-ripened sliced 248.2759 55.0525 12.9535 2.1589
    shallot 3 halved sliced 345.6 80.64 12.0 0.48
    caper 2 tablespoons drained rinsed 3.9560000000000004 0.8411 0.4059 0.1479
    flat leaf parsley 2 tablespoons chopped - - - -
    dijon mustard 1 tablespoon - - - -
    white wine vinegar 1 tablespoon - - - -
    garlic clove 1 fat crushed - - - -
    sunflower oil 6 tablespoons 721.3439999999999 0.0 0.0 81.6

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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