Warm salad of pork sausages, potatoes & bacon with mustard vinaigrette

Hereford1

INGREDIENTS for 4 serves

For the sausages

500g pork mince

1 clove garlic, crushed

1 tsp salt

1/2 tsp chopped fresh thyme

3 tsp nutmeg

3 tbsp fresh breadcrumbs

1 whole egg

1 egg yolk

 

For the vinaigrette

3 tbsp Dijon mustard

1 clove crushed garlic

75ml white wine vinegar

300ml grapeseed oil

salt and pepper to taste

 

For the salad

4 kipfler or nicola potatoes

4 tomatoes

handful finely chopped basil and parsley

olive oil

3 slices ciabatta bread

grapeseed oil for frying

2 rashers of bacon, cut into thin strips

salt and pepper

100g mixed lettuce leaves (green oakleaf, rocket and lambs lettuce are a beautiful combination)

 

Method 

For the sausages

Pre-heat oven to 180C. Combine all ingredients in a large mixing bowl and mix by hand until well combined. Form into small sausages, place on a non-stick tray and cook until firm. This should take about 10 minutes. Cool, then cut into thick slices.

For the vinaigrette

Place mustard in the bottom of a mixing bowl with garlic. Add vinegar to oil in a jug and whisk to combine a little. Slowly pour oil mix onto mustard and garlic, whisking continuously to emulsify ingredients. Season to taste.


To assemble salad

Pre-heat oven to 220C. Boil potatoes until just cooked, then skin and chop into 1cm dice.

Cut each tomato into four, place on oven tray, scatter with chopped parsley and basil, and

salt and pepper. Drizzle with olive oil and roast for 20 minutes.

 

After 10 minutes, chop ciabatta slices into small cubes, place on another oven tray, drizzle with a little olive oil and place in oven alongside tomatoes and bake for 10 minutes until crisp.

Heat a heavy-bottom frying pan. Add grapeseed oil, heat, and then add potatoes, bacon and sliced sausages. Fry until potatoes and sausage are browned and the bacon is crisp.
Toss with leaves, roasted tomatoes, ciabatta croutons and dress with vinaigrette to taste.

 

Recipe courtesy of cuisine.com.au, Author: Annie Smithers, Source: The Age


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