Warm Cottage Sausage Salad

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4

INGREDIENTS:

6 country style pork sausages
500g tiny (chat) potatoes
300g green beans, halved
100g grape tomatoes
150g baby spinach or rocket leaves
8 or so green olives
50g fetta cheese

Dressing

1/2 cup quality mayonnaise
2 tsp lemon juice
1 tsp garlic crushed
2 tbsp warm water

METHOD:

• Place sausages in a shallow frying pan and cover with cold water.  Simmer gently for 4 minutes.  Drain and cool.  Slice into thick diagonal slices.
• Place potatoes in the base of a steamer and cover with cold water, bring to the boil covered and boil for 5 minutes.  Reduce heat and place the beans in the top half of the steamer for further 4 minutes.
• Remove the pan from the heat and set the beans aside, potatoes should remain in the water covered for a further 5 minutes.
• Heat a large frying or griddle pan over a high heat and brown the sliced sausages well for 2-3 minutes.
• Place the spinach, tomatoes, beans, crumbled fetta and olives into a large serving bowl and toss well.
• Divide the salad evenly onto serving plates.  Arrange the drained baby potatoes and the browned sausage slices over the salad.
• Whisk together the dressing ingredients and drizzle over the salad just prior to serving.

This salad is delicious served in Turkish bread, a wrap or in a big crusty roll.

Recipe courtesy of Australian Pork.  For more information visit www.australianpork.com.au

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