Hot ‘n Cold Sausage Salad

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10 min

15 min


    • 1 lb
      500 g
      fresh Canadian Pork Sausage (Farmers, Country or Chorizo)
    • 1
      package prepared lettuce mix with romaine and radicchio
    • 1/2
      red pepper, cut into thin slices
    • 1/2
      English cucumber, sliced thinly
    • 1 cup
      250 mL
      sliced celery
    • 10 oz
      284 mL
      can mandarin orange sections, drained, reserving 1/4 cup (50 mL) juice
    • 2/3 cup
      150 mL
      chicken broth
    • 1/4 cup
      50 mL
      cider vinegar
    • 1 tsp
      5 mL
      Dijon mustard
    • 2 tsp
      10 mL
    • 2
      shallots, chopped
    • salt and pepper to taste


In a large skillet, over medium heat, sauté pork sausage about 11 minutes, or until no longer pink in the centre. Remove from pan; drain and slice thinly. Meanwhile on 4 dinner places, mound salad greens. Top with sliced red pepper, cucumber, celery and orange sections. Blend reserved mandarin orange juice, broth, vinegar, mustard and cornstarch. Return sausage to skillet along with shallots; stir-fry until shallots are tender, about 2 minutes. Push sausage and shallots to one side of pan; add vinegar mixture and stir until it boils, about 1 minute. Season with salt and pepper to taste. Spoon hot mixture equally over salads and serve with crusty rolls.

Note: Fresh sausage should always be cooked to well done.

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