Piggy Black Sausage Salad

Piggy Black Sausage & Sun Dried Tomato Salad

Everyone knows what a good combo sausages and eggs make so avoiding the carb-tastic option of a breakfast roll we present to you a delicious and satisfying salad.

Ideal for a lighter way to enjoy our Piggy Black sausages.

Serves 2 people. Cooking and prep approx 20 mins.

Ingredients

  • 4 – 6 sausages (depending on appetites!). I used my all time favourite; the dark and delicious Piggy Black Sausage.
  • Fresh vine ripened tomatoes – chopped  (I prefer Santini or baby Cherry variety – as many as you wish)
  • Sun-dried tomatoes – chopped (again as many as you wish to create a good balance between the other ingredients)
  • 2 x hard boiled eggs (chopped)
  • Good helping of fresh rocket

Method

  • Place the sausages in a pre-heated oven and cook slowly for about 20-30 mins or until a nice golden brown
  • Remember there is no need to prick our sausages; the quality ingredients mean they won’t ‘pop’ and keeping the juices in the skin helps retain the flavours.
  • While sausages are cooking boil eggs for approx 10 mins so well cooked. Then leave to cool before peeling off shell.
  • Chop your tomatoes and mix with the rocket in your serving dish.
  • Peel your eggs and add to the salad mix, chopping so they mix well.
  • When the sausages are cooked and cool enough slice into bite-size pieces. Add to the salad dish.
  • Give it all a good mix and then you’re ready to tuck in!!

This also makes a great brunch to serve if friends are visiting.

Posted in Recipes, Sausages, Sausages Recipes.

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