We wouldn’t normally think of putting sausages in our salad but this worked surprisingly well.
Sausage Salad – to serve 4
- 1 tbsp olive oil
- 400g good-quality sausages, snipped with scissors into bite-size chunks
- 1 red onion, roughly chopped
- 1 heaped tbsp grainy mustard
- 1 tbsp light muscovado sugar
- 16 cherry tomatoes
- 2 little gem lettuces
- 1 large avocado
- ¼ cucumber
- 1 tbsp red wine vinegar
Heat the oil in a deep frying pan. Add the sausages and onion and fry for a couple of minutes or until browned.
Add the mustard, sugar and tomatoes and cook for another few minutes or until the tomatoes are starting to split and everything is well coated.
Meanwhile, separate the lettuce leaves, slice the avocado and the cucumber. Toss together in a salad bowl. Spoon the hot sausages over the top.
Add the vinegar and 1 tbsp water to the hot pan and stir over the heat, scraping all the sticky bits from the bottom of the pan. Spoon the pan juices over the salad and serve with some crusty bread.
Wine Suggestion: This is definitely a week-night dish so no need to blow the budget on the wine. A red Côtes du Rhône or a Languedoc would do nicely.
(Original recipe from BBC Good Food)