Navigation

Sausage salad

Sausage salad

Published on March 30, 2021 | In | By
0 Comments

If you are familiar with my ramblings, you will know by now that my favourite book is anything written by Enid Blyton.  What does that have to do with a sausage salad  (Wurstsalat) you may wonder !

My fascination for sausages began with reading the circus series of books by Enid bluton, called ‘Mr. Galliano’s circus’ . It was from the point of view of a young lad called jimmy whose parents were part of the circus troupe. With Oona the clown and Lucky the dog, they did have a great many adventures. If you haven’t read it, please do so. And if your child is above age 4 , please do read it to her/him.

Coming back to the sausages…When Jimmy was hungry ,he cooked himself some sausages in a little pan inside his caravan kitchen. It was described as “golden” and “bursty” and so very delicious. There was a picture of it too,with young Jimmy and his disheveled hair ,staring at the pan hungrily, while the sausages cooked ! Now you see why I give all the credit to Enid Blyton for sparking this insatiable interest in food (in me ) from such a young age ?!!?

Anyway, we loved sausages, ham, salami etc then and love it know. Though we don’t eat much of it these days, I enjoy cooking with it as a special treat for the family. The Welhance brand based out of Bangalore makes great quality Indian pork products and it tasted so good in this salad.

When I sent a picture to my friend in Germany ,she said “do you know what our Wurstsalat looks like ?” I wish it was this colourful. Yes well…the inspiration for this salad was in the gorgeous vegetables which grew in the Ooty mountains ,a 3 hour drive from home. This salad was the perfect recipe for the pork cold cuts as well as the fresh organic veg.

Recipe Rating

  • (0 /5)
  • 0 ratings

,

Recipe
    Text size

Ingredients

  • Broccoli- 250 gms-cut into florets
  • Zucchini-250 gms-cut into semi-circles
  • Bell peppers- 250 gms
  • Snow peas-250 gms-cleaned
  • Heirloom tomatoes-250 gms-cubed
  • Pork cold cuts- 500 gms-cut into thin strips
  • Extra virgin olive oil-100 ml
  • Apple cider vinegar-2 Tbsp
  • Water for blanching
  • Multigrain rye bread or any whole grain bread-4 slices cut into cubes
  • Salt to taste
  • Crushed black pepper
  • Ice cubes in a big bowl
  • Pickled gherkins- a few (optional)
  • Mustard paste-1 Tbsp
  • Fresh basil leaves-1/2 C

Instructions

  1. Pre-heat the oven to medium. Grease a baking tray and keep ready
  2. Cut the bell peppers in half and remove the seeds. Lay it skin side up in the baking tray. Drizzle with 1 tablespoon extra virgin olive oil and rub it over the skin of the bell peppers. Add salt.
  3. Place the tray in the hot oven and bake until the skin is blistered .
  4. Take the tray out of the oven and cover ,let the bell peppers cool.
  5. Take a large pan and bring the water to boil.Add salt. Add the broccoli and let it blanch in the hot water for 2 minutes. Use a slotted spoon and lift the broccoli off the water and place on ice.
  6. Add the snow peas to the same water and leave it for a minute and place it in the ice along with the broccoli.
  7. Add the zucchini to the boiling water and remove after 1 minute. Set aside.
  8. Remove the skin off the cooled bell peppers. discard the papery skin. Drain the juices from the oven tray into a small bowl. Cut the roasted peppers into long strips.
  9. Add the extra virgin olive oil , apple cider vinegar, oven juices, mustard,salt and pepper and give it a good whisk with the fork. Taste and check seasoning.
  10. Toast the bread cubes until crunchy and golden
  11. To assemble the salad, take a large deep bowl.
  12. Add the broccoli, snow peas, zucchini, the tomatoes,roasted bell peppers and the strips of meat and mix together. Add the dressing and toss well until all the ingredients are well coated. check seasoning.
  13. Add half of the the toasted bread cubes and mix. Let it soak up the juices of the dressing.
  14. Add the remaining bread cubes and fresh basil leaves just before serving. A glass of crisp chardonnay is perfect with this for summer.

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

  • (0 / 5)
No comments yet.

Post a Comment