Toulouse sausage with rosemary and Espelette pepper pistil
Ingredients for 6 people
1.2 kg unbraided Toulouse sausage
1 whole dried Espelette pepper
3 sprigs rosemary
12 pickled onion petals
The stages
Place the sausage in the center of the plancha.
Grill for 5', turn over and grill again for 5'.
Garnish with pieces of chili pepper, rosemary sprigs and pickles.
Chef Sébastien Zozaya's tip: prick the sausage with large skewers from one end to the other, in the shape of a cross, to make it easier to turn during grilling.
