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Sizzling Sausage Salad

We never thought to add sausages to a salad, so we are very glad GoodFood Magazine did: this is snap-you’re-done easy and full of savory flavour. The sausages are coated in a sweet, mustardy glaze and tossed with mellow, caramelized red onions. Served with cool avocado and crisp cucumber, this salad is a delight.

Sizzling Sausage Salad

1 tbs. olive oil
1 red onion, roughly chopped
8 sausages (pork or turkey)
1 heaped tbs. wholegrain mustard
1 tbs. light brown sugar
16 cherry tomatoes
2 Little Gem lettuces, leaves separated
1 large avocado, sliced
¼ cucumber, sliced
1 tbs. red wine vinegar

Heat the oil in a wok or deep skillet. Add the onions and cook gently until soft and browned, about 20 minutes. Use scissors to snip the sausages into quarters straight into the pan and brown for a few minutes until almost cooked through. Stir in the mustard, sugar, and tomatoes. Cook, stirring occasionally, until the tomatoes are just beginning to split and the mixture is covered in the glaze.

Meanwhile, place the lettuce on a large platter and spoon the sausage mixture on top. Add the avocado and cucumber.

Add the vinegar and a splash of water to the pan and heat, scraping up any bits. Spoon the pan juices over the sausages and serve.

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