Warm Black Pudding Sausage and White Bean Salad
Photography Manja Wachsmuth.
The ingredients in this salad can be quite flexible: substitute warm cooked potatoes for the white beans and use finely shaved fennel for the red onion. The dressing is essential though, as it cuts through the richness of the sausage.
Serves: 4–6
INGREDIENTS
1-2 black pudding sausages*
1 tablespoon olive oil
2 x 400 gram tins butter beans, drained and rinsed
½ small red onion, very thinly sliced
1 tomato, diced
2 spring onions, finely chopped
¼ cup parsley leaves
Dressing
2 tablespoons sour cream
1 tablespoon Dijon mustard
2 cloves garlic, crushed
1 tablespoon white wine vinegar
2 tablespoons olive oil
2 teaspoons cold water
sea salt and ground pepper
METHOD
Cut the sausages on the diagonal into 2cm thick pieces.
Heat the oil in a sauté pan and cook the sausages for 1-2 minutes on each side until golden.
Dressing: Whisk the sour cream, mustard and garlic together in a bowl. Whisk in the remaining ingredients and season.
To serve: Divide the beans between plates and top with the red onion and half of the tomato and spring onions. Top with the sausages then drizzle everything with the dressing. Add the remaining tomato and spring onions and the parsley.
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