Chipolatas/Pieces of andouillette / toulouse sausage
8 , toasted or fried in fat
Brown the chipolatas or Toulouse sausage in a frying-pan with some lard, after pricking their skins here and there.
Drain, and keep hot.
In the same fat, fry slices of apples, skinned and with the core removed, till they are soft and golden.
Serve sausages and apples together as they are, placing the sausages on individual slices of fried bread or toast if it is desired to make the dish look especially attractive.