At the moment, France’s favorite chef is on TV in Le Meilleur Pâtissier, broadcast on Wednesday evenings on M6. But apart from cakes and sweet dishes, the chef is not forgetting savory delicacies. Featured on Tous En Cuisine, here’s Cyril Lignac’s recipe for Toulouse Sausage Hot Dog. Here, the traditional sausage is replaced by a local Toulouse sausage to give a South-West accent to this American specialty. An easy, economical and convivial recipe that will delight children and parents alike.
A culinary encounter between hot dog and Toulouse sausage
Born in the United States at the end of the 19th century, the hot dog is the icon of American street food. Served in baseball stadiums or the streets of New York, it has become a universal reference for hot sandwiches. But in Toulouse, it’s hard to resist without adapting. The pink city has its own culinary star: the Toulouse sausage. Since 2022, it’s even been an AOP, an official recognition of its age-old know-how.
Made with coarsely minced pork and seasoned with salt and pepper, it is at the heart of the South-West’s gastronomic identity. By incorporating it into a hot dog, Cyril Lignac has created a clever marriage between Toulouse tradition and American pop culture. The result? A dish that recalls both barbecue evenings with friends and convivial local meals. In other words, a gourmet wink that makes everyone agree.
Cyril Lignac’s easy recipe for Hot Dog with Toulouse sausages
- Preparation time: 20 minutes
- Cooking time: 20 minutes
- Serves 4
INGREDIENTS
– 2 Toulouse sausages
– 1 500g buttered brioche
– ¼ chopped white cabbage
– 1 sucrine, thinly sliced
– ½ green apple, cut into sticks
– 1 tbsp. mayonnaise
– 1 tbsp. fromage blanc
– 1 tsp. white balsamic vinegar
– ½ tsp. old-fashioned mustard
– olive oil
– Fine salt and freshly ground pepper
Cocktail sauce
– 3 tbsp. mayonnaise
– 1 tbsp. ketchup
RECIPE
– Step 1
In a frying pan, pour a dash of olive oil and place the two sausages, let them brown for 1 minute, then turn down the heat to minimum, cover and cook for 15 minutes.
– Step 2
Place the cabbage, sucrine and apple in a salad bowl. Add the mayonnaise, fromage blanc, mustard and vinegar. Season with fine salt.
– Step 3
In a small bowl, mix the mayonnaise and ketchup to make the cocktail sauce.
– Step 4
Cut the brioche into 4 cm-wide slices, then brown both sides of the brioche pieces in a frying pan. Cut the brioche pieces in half, without going to the end of the brioche, to form a sandwich.
– Step 5
Cut the sausages lengthwise into 2 pieces. Spoon the coleslaw onto the bottom of the buns, then place the sausage halves on top. Add cocktail sauce.
Enjoy!