Skin the sausages and put the meat into a small bowl with 3 tsp of conserve and a good pinch of black pepper. Squeeze everything together, then shape into two thick patties. Chill.
Meanwhile, fry the shallot in the olive oil for 4-5 minutes until soft. Stir in the remaining 1 tsp of conserve and continue frying for 2-3 minute until golden. Set aside.
Fry the patties for 4-5 minutes on each side until cooked through. Poach the eggs.
Serve the patties on warmed muffins, topped with a poached egg and the caramelised shallot.
`La saucisse de Toulouse' (Toulouse sausage) originates in the southwest of France, but can be found in most major supermarkets. Made from coarsely minced pork, garlic, red wine, herbs and black pepper, it is often sold in a coil.
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