Winter sausage salad

Cooking Salads Winter sausage salad

This winter sausage salad is a great way to use up last nights leftover sausages.

Lables: Egg free Fish free Gluten free Sesame free Shellfish free Soy free Wheat free
  1. Preheat oven to 180°C. Wrap each beetroot individually in foil and place on an oven tray. Bake in oven for 30 minutes or until beetroot is tender. Remove from oven. Set aside to cool slightly. Use rubber gloves to peel the skin from the beetroots.
  2. Preheat grill on high. Cook the sausages under preheated grill, turning occasionally, for 5-7 minutes or until golden brown and cooked through. Use a sharp knife to slice diagonally.
  3. Combine the vinegar, oil, honey and mustard in a screw-top jar and shake until well combined. Season with salt and pepper.
  4. Arrange the beetroot, sausage, fennel, witlof and cheese on serving plates and drizzle with dressing. Serve immediately.

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1 bunch baby beetroot, washed, trimmed
6 gourmet lamb sausages
2 tbsp white wine vinegar
2 tbsp walnut or olive oil
1 tbsp honey
2 tsp Dijon mustard
2 fennel bulbs, cut into wedges
1 green witlof, trimmed, leaves separated
1 red witlof, trimmed, leaves separated
100g mild blue cheese, thinly sliced

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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