Marmite Toulousaine: Smoky Rice & Sausage One-Pot

Ingredients

• 3 to 4 Toulouse sausages
• 200 g white rice
• 100 g diced bacon (lardons)
• 1 onion

Instructions

1. 1. Prepare the ingredients:
      Peel and finely chop the onion to ensure it softens quickly and blends into the base of the dish. If the sausages are large, you can leave them whole or slice them into thick chunks for easier serving and quicker cooking. Rinse the rice under cold water until the water runs clear to remove excess starch and prevent clumping during cooking. Set all ingredients aside.
   2. Sauté the aromatics and bacon:
      In a large heavy-based pot or Dutch oven, heat a small amount of oil over medium heat. Add the chopped onion and cook gently for 3 to 4 minutes, stirring regularly, until translucent and fragrant. Add the diced bacon and continue to sauté for another 3 minutes, allowing the fat to render and the edges to turn lightly golden. This step forms the flavourful foundation of the dish, releasing smoky and savoury notes that will infuse the rice later on.
   3. Brown the sausages:
      Push the onion and lardons to one side of the pot to make space for the sausages. Place the sausages directly onto the base of the pan, letting them sear for about 2 to 3 minutes per side until they develop a golden-brown crust. This browning process enhances their taste and locks in their juices. Once nicely coloured, stir all the ingredients together gently.