Allergens in BOLD: British Pork Sausage, Rusk (Prepared from WHEAT Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Salt), WHEAT Flour (WHEAT Flour), Calcium Carbonate, Iron, Niacin, Thiamin), Salt, Spices (Coriander, Fennel, Nutmeg, Pimento, White Pepper), Garlic Powder, Stabliser (E451(i)), Sunflower Oil, Suger, Herbs (Parsely, Thyme), Preservative (E221), Antioxidant (E300).

In France, Toulouse Sausages are traditionally added to Cassoulet, a rich, slow-cooked stew. You can cook them this way, or pan-fry or barbecue, all with equally tasty results. To pan fry, heat a small splash of oil in a heavy-bottomed pan, then add the sausages and cook over a medium heat for 15-20 minutes, turning them regularly until nicely browned all over. The sausages will need roughly the same amount of time over very hot charcoal on a barbecue – again, turn them regularly, and make absolutely sure they’re cooked all the way through before serving.

You can cook these sausages any way you like, but don’t prick them beforehand, or the juices will run out of the meat during cooking and cause the sausages to become dry.