Ingredients for 6 people
- 1.2 kg unbraided Toulouse sausage
- 1 whole dried Espelette pepper
- 3 rosemary sprigs
- 12 pickled onion petals
Recipe
- Place the sausage in the center of the plancha.
- Grill for 5', turn over and grill again for 5'.
- Garnish with pieces of chili pepper, rosemary sprigs and pickles.
Chef Sébastien Zozaya's tip: prick the sausage with large skewers from one end to the other, in the shape of a cross, to make it easier to turn during grilling.