Sausage Salad Food

SAUSAGE POTATO SALAD

Steps:

• Bring a large pot of water to a boil. Add the potatoes; boil about 25 minutes or until tender. Drain and let cool. Cut potatoes into quarters and place in a large bowl.
• In a large skillet, heat the 2 teaspoons oil over medium-high heat. Brown the kielbasa. Transfer to a paper towel-lined plate to drain. Add kielbasa to the bowl with the potatoes along with celery and green onions.
• For the dressing, in a small bowl, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly whisk in oil. Add the dressing, celery and green onions to the potato mixture and toss to combine. Serve warm or at room temperature.

SIZZLING SAUSAGE SALAD

Steps:

• Heat the oil in a wok or deep frying pan. Using scissors, snip the sausages into quarters straight into the pan. Throw in the onion, and fry for a minute or two, stirring every now and then to brown everything. Spoon in the mustard and sugar, tip in the tomatoes and cook for a few minutes more, stirring occasionally, until the tomatoes are just beginning to split and the mixture is coated in the sweet mustard glaze.
• Meanwhile, separate the lettuces into leaves, peel, stone and slice the avocado and halve and slice the cucumber. Mix them together and pile onto a platter. Spoon the hot sausage mixture on top. Add the vinegar and 1 tbsp water to the pan and stir it over the heat to dislodge all those tasty flavourings from the pan. Spoon the pan juices over the salad and serve with crusty bread.

SMOKED SAUSAGE SALAD

Steps:

• Bring 3 quarts water and potatoes to a boil. Cook until potatoes are tender, about 10 minutes. Drain and cool.
• Heat a non-stick skillet over medium-high heat and cook the smoked sausage until browned, about 6-9 minutes. Remove and set aside.
• Arrange greens on a platter and top with smoked sausage, peppers, tomatoes and sliced potatoes once cool. Drizzle with vinaigrette and serve.

WURSTSALAT - BAVARIAN SAUSAGE SALAD

Steps:

• 1. Remove the casings from the sausage links then slice them into thin circles or semi-circles (alternatively you can julienne them i.e slice them into thin strips). Thinly cut the onion into circles or semi-circles. Slice or julienne the dill pickles. Finely chop the parsley and chives. 2. In a small bowl whisk together the vinegar, pickle juice, vegetable oil and salt and pepper. 3. In a deep bowl place all the ingredients from step 1 (reserve a bit of parsley and chives for garnish). Add the dressing from step 2 and gently mix everything together. Let marinate for 10-15 minutes. 4. Transfer the sausage salad to a serving plate/bowl and garnish with the reserved chives and parsley. Enjoy with soft pretzels or fresh bread rolls.

SAUSAGE SPINACH SALAD

Steps:

• In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Add sausage and onion; cook and stir until sausage is lightly browned and onion is crisp-tender., Place spinach in a large bowl. In a small bowl, whisk vinegar, mustard and remaining oil. Drizzle over spinach; toss to coat. Add sausage mixture; serve immediately.

WURSTSALAT (SWISS/GERMAN SAUSAGE SALAD)

Steps:

• Cut the sausage into slices (if it isn't already sliced) and then into thin strips. Cut the swiss cheese and the baby dill pickles into thin strips as well. Place everything into a large mixing bowl.
• Peel the onion and chop it into very small cubes or thin strips and add them to the bowl as well.
• Now prepare the dressing. For that, add the white wine vinegar, oil, pickle juice, salt, and pepper to a small bowl. Mix everything well then pour it over the ingredients in the large bowl.
• Mix everything until the sausage and cheese are evenly coated in the dressing.
• Cover the bowl and place the sausage salad in the fridge for an hour so the flavors can mingle (this makes a big difference in taste, in our opinion!).
• After the hour is up, remove the salad from the fridge, taste it, and add more salt, pepper, and/or vinegar to taste.
• Serve the salad with fresh soft pretzels or crusty bread.

VIENNA SAUSAGE AND BEAN SALAD

Steps:

• Drain beans and combine in a large bowl with Vienna sausages/cocktail franks/Little Smokies; set aside.
• Separate hard-boiled eggs; mash yolks in a small bowl.
• Add onion, mustard, salt and pepper.
• Stir in vinegar and olive oil; mix well and set aside.
• Chop egg whites and add to beans.
• Pour vinaigrette over beans and sausages.
• Garnish with parsley and serve.

CRISP APPLE AND SAUSAGE SALAD

Steps:

• Place 2 teaspoons olive oil in a skillet and heat over medium heat. Stir in the sausage; cook until browned, about 5 minutes. Set aside to cool.
• Place the apple slices in a bowl, and sprinkle with 1 tablespoon lemon juice. Set aside.
• To make the dressing, whisk together 1/3 cup olive oil, Dijon mustard, 1/3 cup lemon juice, salt, and pepper in a bowl until creamy.
• Place the field greens and arugula leaves in a salad bowl; toss together. Mix in the red onion, pecans, blue cheese, and apple slices. Pour the lemon dressing over the salad mixture, and toss to coat evenly. Add the sausage, and toss again.

ZESTY MIXED SALAD WITH ITALIAN SAUSAGE

Steps:

• Mix up the Italian Dressing as per the instructions on the package (I usually add a little extra water, but that's up to you). It is also good to use raspberry flavored vinegar.
• Add honey to the dressing and shake/mix well.
• Brown the sausage, drain and set aside (keeping warm, but not hot).
• In the meanwhile place the lettuce on the bottom of a big bowl.
• Top with the tomatoes, both types of beans, green onions and finally the cheese.
• Top the salad with the warm sausage.
• Pour 3 or 4 turns of the dressing over the salad and mix well with tongs. Add more dressing if you like, but be forwarned that a little dressing goes a long way with this salad.

ITALIAN SAUSAGE PASTA SALAD

Steps:

• Sauté sausage in heavy large skillet over medium heat until cooked through, breaking up with spoon, about 6 minutes. Using slotted spoon, transfer sausage to paper towels. Pour off drippings; add oil to same skillet. Add onion and garlic; sauté until translucent, about 5 minutes. Add broccoli, zucchini and wine; sauté until vegetables are just tender, about 4 minutes. Add sausage and tomatoes; toss until heated through, about 2 minutes. Transfer to large bowl. Add pasta, cheese, olives and enough dressing to coat. Season with salt and pepper.