Pan-fried Toulouse sausage with pork fat potatoes and truffle salt recipe

Peel potatoes (or scrub if fairly young and fine-skinned) and dice into pretty small pieces.

Melt pork fat in a large heavy-based fry pan over medium heat and add potato. Cook, tossing regularly, until tender. Be sure to scrape any stuck bits off the base of the pan.

Meanwhile in a separate frying pan, melt a little extra pork fat and add the Toulouse sausage. Cook over a fairly low heat until cooked. I like to do mine in an ovenproof frying pan, using a decent heat on the stovetop, and a low heat in the oven to cook them through. Because they’re quite a thick sausage, you can put a lid on for a bit on the stovetop, too, to help them cook right to the middle.

Drain potato on paper towel, then sprinkle generously with truffle salt.

Serve Toulouse with potato on the side and a fresh slaw salad, if you like.

Note Toulouse-style sausages are made with coarsely ground pure pork — no emulsifiers, no preservatives, no starches or fillers. Just meat with a little nutmeg. Very good butchers should sell them. In their absence there are Italian–style pure pork sausages that are just as good.

SBS cook’s notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.