Smoked Sausage Salad Food

POTATO SALAD WITH SMOKED SAUSAGE

Steps:

• Cook potatoes in boiling water for 10 to 12 minutes or until tender; drain.
• Heat a large skillet over medium heat for 3 minutes. Add sausage and cook, stirring frequently for 3 to 4 minutes or until sausage is lightly browned.
• Combine dressing ingredients in large bowl; whisk and set aside. Serve immediately or refrigerate.

SMOKED SAUSAGE PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the sausage, carrots, green pepper and onion in oil until sausage is browned and vegetables are tender. , Drain pasta; place in a large bowl. Add sausage mixture and olives. Drizzle with dressing and toss to coat. Serve warm or chilled.

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.

SMOKED SAUSAGE-SPINACH SALAD

Steps:

• In a large skillet, cook and stir sausage over medium heat for 5 minutes or until lightly browned. Remove from the heat. Stir in beans; set aside., In a bowl, combine the yogurt, mustard and syrup; set aside. Divide spinach among four bowls or plates; top with the sausage mixture, mango and onions. Drizzle with yogurt mixture. Serve immediately.

CANNELLINI AND SMOKED SAUSAGE SALAD

Steps:

• Whisk together the vinegar and mustard and incorporate the oil into the mixture slowly.
• Toss in the remaining ingredients together with the dressing Chill until ready to serve.

SMOKED SAUSAGE, PEPPERS AND TOMATOES WITH PASTA

Steps:

• Dice onion and the garlic. Heat a pan with some of the Olive Oil (roughly 1tbs). Add the onion, peppers and 1 tsp each of Italian herbs mix through. Cook for 5 minutes until the onion is soft and slightly translucent. Add the garlic and stir through, cook for a further 5 minutes.
• Meanwhile slice the Smoked Sausage. Add to the mixture and stir through, cook for 5 minutes. Add the 400g tin of chopped tomato and stir through. Add a good squeeze of tomato puree and 1tsp sugar. Mix through. Bring to the boil then reduce the heat and simmer for 30 minutes. Taking care not to let the mixture dry out, stir occasionally to make sure its not sticking to the bottom of the pan and add spoonfuls of water if needed.
• While the sauce is cooking, measure out 75g per person of pasta (penne, fusilli, rigatoni, etc). Bring a pan of water to the boil (with a tsp of salt) and add the pasta and cook as per the packet instructions.
• Serve the pasta with the sauce over the top and grate some parmasan over it. Can serve with garlic bread or salad.

SMOKED SAUSAGE LETTUCE SALAD

Steps:

• 1. 1. Place torn lettuce in a large salad bowl and set aside. This lettuce should be crisp and crunchy.
• 2. 2. Place the 2 tablespoons of olive oil in a large and heavy fry pan on medium high heat. When oil is hot add sausage slices, green onion pieces and red pepper strips. Turn with spatula to coat with oil. Continue to fry until sausage is brown. Remove from pan onto paper towels and drain.
• 3. 3.When is sausage mixture has begun to cool but remains warm. Spread over top of torn lettuce, equally divided.
• 4. Place egg halves and wedge of sharp cheddar cheese around edge of sausage mixture and on top of lettuce. Kind of tuck them under a little.
• 5. DRESSING: mix the olive oil, Balsamic Vinegar, salt and pepper in a container and shake to mix well. Sprinkle over salad.
• 6. Add grated Parmesan cheese and garlic Croutons on top...Eat immediately

PASTA AND SMOKED SAUSAGE PICNIC SALAD

Steps:

• Bring pan with 2 to 3 inches of water to a boil.
• Turn heat off and add sausage.
• Immediately cover pan and let sausage stand 15 minutes.
• Remove sausage to a plate and let cool in the refrigerator.
• Meanwhile, prepare vinaigrette dressing by mixing dry mustard, salt, pepper, garlic and vinegar together in a small bowl.
• Slowly whip in olive oil to form an emulsion.
• Cook pasta according to package directions.
• Drain.
• Place in large bowl and toss with 1/4 cup vinaigrette dressing.
• When cool, slice sausage into thin 1/4-inch slices.
• Remove garlic clove from vinaigrette dressing.
• Add sausage, peas, onion, tomatoes, carrots, 1/4 cup basil and remaining vinaigrette to the pasta.
• Sprinkle top with cheese. Garnish with fresh basil.