Lincolnshire sausage and potato salad

For a Continental flavour, you can substitute the Lincolnshire sausages for spicy merguez from France

Ingredients (Serves 4)
  • 6 Lincolnshire sausages
  • 1 tbsp olive oil
  • 400g/14oz small new potatoes, cooked and halved
  • 4 spring onions, trimmed and sliced
  • 150g/5oz cherry tomatoes, halved
  • 1 x 130g bag Italian or Continental salad leaves
For the dressing
  • 1 tbsp olive oil
  • 2 tbsp dry white wine vinegar
  • 1 tbsp tomato purée
  • 1 tsp clear honey
  • Dash of Tabasco sauce

Preheat the grill to medium and cook the sausages for 8-10 minutes, turning them occasionally until browned on all sides and cooked through. Thinly slice and leave to cool.

Heat the olive oil in a non-stick frying pan, add the potatoes and sauté for 6 minutes, until golden brown.

Add the sausage slices, spring onions and cherry tomatoes and sauté for 3 minutes. Finally, stir in all the dressing ingredients and toss together well.

Remove from the heat.

Empty the salad leaves into a large bowl, add the potato and sausage mixture and toss to mix. Serve immediately.
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