| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Walls |
4 |
servings |
INGREDIENTS
| 4 |
|
Thomas Wall's Pork Sausages |
| 225 |
g |
Small new/salad potatoes; cooked (8oz) |
| 1 |
bn |
Watercress; tough stems removed |
| 1 |
bn |
Spring onions; sliced |
| 8 |
|
Cherry tomatoes; halved, or 2 |
|
|
; tomatoes, chopped |
| 3 |
tb |
Olive oil |
| 1 |
tb |
White wine vinegar |
| 1 |
tb |
Fresh chives; chopped |
|
|
Black pepper |
INSTRUCTIONS
DRESSING
Grill sausages for 10-12 minutes, turning occasionally.
Drain on kitchen paper and cut into pieces.
Place in a salad bowl and add the potatoes, watercress, spring onions and
tomatoes.
To make dressing: place all ingredients in a screw top jar and shake
together.
Pour over the salad and toss carefully.
Serve on a bed of salad leaves and with crusty bread.
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