Recipe: Tasty Sig's Onion and Sausage Salad

Recipe: Tasty 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. Make it a Chef Salad with ham and turkey. Spoon the pan juices over the salad and serve with crusty bread.

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.

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

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

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

Ingredients of Sig's Onion and Sausage Salad

1. It’s of shallots, peeled, sliced thinly into strips.

2. It’s of red wine vinegar.

3. You need of flat teaspoon of salt.

4. Prepare of fine sugar.

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

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

7. Prepare of or use thick hot dogs from jar, drained, cut into thin.

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

9. You need of roasted walnuts (optional).

10. You need of Dressing.

11. Prepare of salad creme at least 10% fat.

12. Prepare of greek yoghurt.

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.

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

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

Sig's Onion and Sausage Salad step by step

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..

Quick-pickled cucumbers and carrots add a great crunch.

Get the recipe on Food & Wine.

Toss the sausages and potatoes in a roasting tin with the oil.

Back to Pasta Salad with Grilled.

Lauren's grandmother makes the best potato salad and this base recipe is based on hers.