Lentils & Toulouse Saussage

Imagined and prepared in the heart of Occitania, in their Castelnaudary workshop, this recipe is a classic of the peasant gastronomic heritage of the southwest. The Toulouse sausages are cooked in a broth, with the lentils. The flavors combine, mingle and respond to each other in a resolutely gourmet dish.
The +: they use real Toulouse sausages for this recipe. Made in their workshop from fresh French pork meat, salt and pepper only
A generous and gourmet dish. To be enjoyed hot after reheating it for a few minutes