Toulouse sausage with lentils & horseradish salsa verde from How I Cook - A Chef’s Guide to Really Good Home Cooking (page 248) by Ben Lippett

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sausages of your choice for Toulouse sausages.

  • Peterkjsoe on January 26, 2026

    Used the recipe published in FT Weekend Magazine January 17 2026, which said “discarding the veggies”. Well, it did not say how, and as I had chopped onion, carrot, celery and leek finely, it would not have been easy, so I simply left it in. Will make again, but not chopping the vegetables as fine!

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