Go Back
Print

Sausage Salad

A great way to serve sausages in the warmer months.

A simple salad base tossed with just-warm chunks of sausage, lightly roasted slices of apple and red onion plus crunchy garlic and herb croutons. Bringing everything together is a sweet and tangy honey-mustard-balsamic dressing.

Course Main Course, Salad, Lunch
Cuisine World
Keyword easy
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 - 4
Author Moorlands Eater

Ingredients

  • 4 - 6 sausages thick or thin
  • oil for frying sausages or grill them

For the Dressing

  • 4 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp wholegrain mustard
  • 1 tbsp honey or more to taste
  • salt and black pepper

For the garlic-herb croutons

  • 2 cloves garlic grated or finely chopped
  • salt
  • black pepper
  • 1 tsp dried mixed herbs
  • 1.5 tbsp olive oil
  • 2 thick slices bread cut into bite-sized chunks

For the onions and apples

  • 2 small red onions
  • 2 medium apples
  • ¼ lemon juice only
  • olive oil, salt and black pepper

For the salad base

  • 1 medium lettuce shredded or torn into bite-sized pieces
  • ⅓ - ½ cucumber halved lengthways and cut into chunky slices
  • 4 - 6 medium tomatoes cut into quarters or sixths
  • 1 tbsp chopped fresh herbs e.g. parsley, chives

Instructions

  1. Preheat the oven to 220°C / 200° Fan / Gas 4

  2. Make the dressing

    Put all the ingredients in a screw-topped jar and shake well to combine. Taste and add more honey, salt or pepper if needed. The dressing should be thick, but if it seems too thick add a teaspoon of water. Set aside.

    Dressing can be stored in the fridge for 2 - 3 days.

  3. Make the croutons

    Sprinkle a little salt on the grated or chopped garlic. With the flat side of a knife, squidge them together to form a paste.

    Put the garlic paste in a roomy bowl along with some black pepper, the dried herbs and the olive oil. Whisk together.

    Tip in the bread cubes and use your hands to toss everything together, making sure all the bread is covered in seasoning and oil.

    Put the bread on a non-stick or lined baking tray in a single layer. Transfer to the preheated oven on the top shelf.

    Bake for 7 minutes then turn the cubes and return to the oven. Bake for another 3 - 8 minutes until browned, crispy and done to your liking. Turn once more during the cooking if necessary.

    Set aside.

    Croutons can be stored in an airtight container for 2 - 3 days but won't be as crunchy.

  4. Roasting the onions and apples (can be done at the same time as the croutons)

    Cut onions in half then each half into semi-circles: don't make them too thin.

    Cut the apples into quarters then cut out the cores and discard. Slice the quarters and toss in lemon juice to stop them browning.

    Put the onion and apple slices on a non-stick or lined baking tray in a single layer. Toss with a little salt, pepper, and olive oil. Transfer to the preheated oven.

    Cook until lightly browned and tender, turning halfway through (approx. 15 - 20 min).

  5. While the croutons, apples and onions are cooking, fry or grill the sausages then set aside.

Build the salad

  1. Put the prepared lettuce, cucumber, tomatoes and chopped herbs in a roomy bowl.

    Cut the sausages into bite-sized pieces and add HALF of them to the bowl.

    Add HALF the onions, apples and croutons plus 1 - 2 tablespoons of the dressing and toss everything together well.

    Transfer to a serving platter or individual bowls and top with the remaining sausages, onions, apples and croutons. Drizzle over the rest of the dressing and serve.