Recette à la plancha saucisse de toulouse



  • 1.2 kg of Toulouse sausage, not braided
  • 1 Espelette pepper, whole and dried
  • 3 sprigs rosemary
  • 12 pickles onion petals

Toulouse sausage with rosemary and Espelette pepper pistil

  • Position the sausage in the centre of the plancha.
  • Let it grill for 5 minutes, turn it over and grill another 5 minutes.
  • Place pepper pieces, prick with rosemary sprig and sprinkle with pickles.

Chef Sébastien Zozaya's trick: prick the sausage with large cross-shaped skewers from one end to the other in order to turn it over more easily during cooking.