Recipe: Appetizing Sig's Onion and Sausage Salad

Recipe: Appetizing Sig's Onion and Sausage Salad Delicious, fresh and tasty.

Sig's Onion and Sausage Salad. Quarter the apples, remove core, then cut into thin slices and then strips. Put sausage, gherkins and apples into a dish, cover with the dressing, gently mix. Spoon the hot sausage mixture on top.

Toss to thoroughly coat the salad, add more salt and pepper to taste, and then chill for at least an hour before serving, giving it another couple of stirs.

This Summer Sausage Salad is summery, fresh and zesty.

This healthy sausage salad is light with a little bit of crispyness, crunch all wrapped up in a citrus tangy homemade dressing.

You can cook Sig's Onion and Sausage Salad using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Sig's Onion and Sausage Salad

1. You need 750 grams of shallots, peeled, sliced thinly into strips.

2. Prepare 25 ml of red wine vinegar.

3. You need 1/2 of flat teaspoon of salt.

4. It’s 1 tablespoon of fine sugar.

5. Prepare 150 grams of sweet pickled gherkin, sliced thinly into strips.

6. Prepare 275 grams of wedge polony sausage, peeled and sliced into strips.

7. It’s strips of or use thick hot dogs from jar, drained, cut into thin.

8. Prepare 2 of apples, to your preference, cut into small strips.

9. It’s 1 handful of roasted walnuts (optional).

10. It’s of Dressing.

11. You need 185 grams of salad creme at least 10% fat.

12. Prepare 150 grams of greek yoghurt.

In a skillet, cook and stir sausage in oil over medium heat until browned; set aside to cool.

In a small bowl, combine apple slices and lemon juice.

In a large salad bowl, combine the salad greens, onion, blue cheese and apple slices; add salad dressing and toss to coat.

Arrange lettuce on serving platter and top with sausage and vegetables.

Sig's Onion and Sausage Salad instructions

1. First peel the shallots. Cut them in half and then into thin strips. Put into a large bowl. Mix vinegar, salt and sugar well, pour it over onions, mix well. Put a side plate over onions to fit inside of bowl, then put something heavy like a tin on top. Cover the bowl with cling film. Set aside for at least 2 hours. This is to pickle the shallots. They not need to go into fridge. After the time is up, drain the shallots well..

2. Cut the gherkin into small strips. Make the dressing by mixing it well together..

3. Peel the sausage and cut it into 2.5 cm (1inch) slices and then cut slices into strips. Quarter the apples, remove core, then cut into thin slices and then strips. Put sausage, gherkins and apples into a dish, cover with the dressing, gently mix..

4. Add the shallots, that have been draining into the bowl with the sausage, onions and gherkins, mix gently. Cover with cling film. Put into fridge, cool for about an hour. You can make this salad the day before eating. Taste and season. Add walnuts if you like..

Place potatoes in a saucepan and cover with water; bring to a boil.

Chef Jamie Bissonnette tosses iceberg lettuce with Italian sausage and a tangy red wine vinaigrette.

Quick-pickled cucumbers and carrots add a great crunch.

Get the recipe on Food & Wine.

In a medium bowl, toss onion, vinegar, salt and pepper together, then let sit, tossing occasionally.