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11 minutes
4 peopleAbout this dish
Toulouse sausage served with aligot, a stretchy mash of potato and cheese. Aligot comes from the Aubrac plateau in south-central France, where it is traditionally made with fresh tomme cheese and beaten until it stretches into long ribbons. The aligot here is ready-made and reheated, which is why it takes 11 minutes, and a green salad cuts through the richness.
Ingredients
Preparation
Warm the aligot according to the package instructions. Pour it into a saucepan, heat over medium heat, stirring with a spatula for a few minutes. Then stretch the aligot a few times. (You can also reheat it in the microwave.)
Meanwhile, add a small piece of butter to a very hot pan and add the sausages. Prick them and cook for 5 minutes on each side over medium heat.
Serve the aligot with the sausage. Add a handful of salad greens per plate and season with the dressing of your choice. It's ready!
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