Toulouse Sausage with White Wine

A golden skin that snaps, releasing juicy meat. The white wine reduction is glossy and coats the sausage perfectly.

• Prep time: 10 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 786
• Protein: 28 g
• Carbs: 7 g
• Fat: 69 g

Ingredients

• 800 g Toulouse sausage ( whole )
• 2 piece Yellow onion ( finely sliced )
• 3 piece Garlic ( unpeeled )
• 150 ml Dry white wine
• 2 piece Thyme ( sprigs )
• 1 piece Bay leaf
• 30 g Salted butter ( cold, cubed )
• 1 tbsp Sunflower oil
• 1 pinch Black pepper ground

Instructions

1. Searing

   In a pan with oil, sear the sausage over high heat. It should develop a beautiful amber color on all sides without burning.

2. Aromatics

   Add the sliced onions and unpeeled garlic cloves. Let them soften until translucent and starting to lightly caramelize.

3. Deglaze and reduce

   Deglaze with white wine, scraping the juices from the bottom of the pan. Add thyme and laurel. Let it reduce by half at a gentle simmer.

4. Finishing

   Mount with butter by adding cold butter cubes. Shake the pan until the sauce becomes creamy and coats the spoon.

Chef's tips

• Never prick the sausage; the juices must stay inside to keep the meat tender.
• If the sauce reduces too quickly, add a splash of water to loosen the juices.

Storage

Keep for 3 days in the refrigerator in an airtight container. Reheat gently in a pan with a splash of water.