Sizzling Sausage Salad Recipes

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.

Steps:

• Cook the pasta in boiling salted water according to the packet instructions or until tender.
• Peel the skins off the sausages and chop the sausage meat into small hazelnut-sized pieces. Chop the sun-dried tomatoes into small chunks. Heat a tablespoon of the sun-dried tomato oil in a large frying pan (big enough to take the pasta later) and sizzle the sausage pieces for 8-10 minutes, stirring occasionally, until they're crumbly and golden. Stir in the sun-dried tomato chunks and the remaining oil, and heat everything through.
• When the pasta is ready, drain it well and toss into the sausage mixture with the parsley. Make sure everything is well mixed and coated with the oil. Season generously with salt and pepper, and serve straight from the pan.

Steps:

• In a large pot over medium-high heat, combine the water, salt, vinegar, and red food coloring. Bring to a boil. Cut the sausage links into halves or thirds, depending on size, and place into a large sterile jar. Pour the hot vinegar mixture in with the sausage, secure the lid, and let stand for 2 days before serving.