Before opening, put the tin can in a bain-marie for about 5 minutes to free the sausages from the fat. Finish degreasing and then heat them in the pan.
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These Toulouse sausages are made with French-origin pork in our kitchens, using a traditional recipe: they are grilled in our ovens then cooked in duck fat to make them even more melt-in-the-mouth!
Discover all our receipes and our culinary advice.
Before opening, put the tin can in a bain-marie for about 5 minutes to free the sausages from the fat. Finish degreasing and then heat them in the pan.
This recipe is inspired by Basque tradition, combining the spiciness of the famous Espelette pepper with the colours and melt-in-the-mouth texture of sweet peppers and tomatoes.
Warm in a pan on a low heat. When the piperade is hot, form little wells and break an egg into each one. Cover and leave to cook for about 7 to 8 minutes until the egg white has solidified. Serve piping hot.