Sausage salad with rocket, apple, new potatoes and bacon, a hearty and delicious main course salad that makes a perfect light meal.
A delicious and forgiving dish that is just as good made with leftovers as it is cooked fresh, it is best served warm but it is good cold too!
Pork Banger Salad
I love this simple sausage salad recipe. It is a quick throw together recipe that is made from bits and pieces that I usually have in the fridge or freezer.
It shares its DNA with my smoked mackerel salad and shares ingredients like apples and bacon. Although here I add potatoes rather than croutons to make the dish slightly more hearty.
I add fruit to a lot of my savoury salads, I love the combination of sweetness and sourness that they add.
Salad recipes like my duck and orange salad, warm chicken and mango salad and peach and goats cheese salad really do scream about my preferences for main course salads.
The dressing for this dish is a delicious combination of olive oil, grainy mustard, cider vinegar and maple syrup. Combinations that are both classic and ones that pair with both apple and pork.
Frequently Asked Questions
What sort of sausages should I use?
I made this with some pork and Bramley apple sausages but any pork sausages would work equally well.
Anything from plain old breakfast bangers through to something with a little more pop like a Lincolnshire sausage or Cumberland sausage.
Can I use onions in place of shallots?
Yes, I use shallots for two reasons. The first is that they are smaller and produce less waste, and the second is that they have a lovely sweetness.
I would use a white or red onion instead of the much harsher brown onion.
What is acidulated water?
It is nothing but water with a bit of acid, usually lemon juice, but lime juice or vinegar works just as well.
We place the apple in acidulated water to prevent it from browning after slicing.
Can I use regular potatoes?
Yes but look for something waxy rather than floury, they will break down too much in the salad.
Can I use any type of apple?
Yes, but look for something that is firm with a bit of tartness. You do not want an apple that is too sweet.
This simple sausage salad stands perfectly well as a simple and light meal all on its own.
However, there are a couple of additions that I sometimes add!
If I have fresh eggs then I will add a poached egg. The runny yolk adds a lovely additional sauce to the dressing.
Be sure that the egg is fresh though, trying to poach an older egg is often a fools errand. If I crack the egg and it is not so fresh then I fry it.
You can tell how fresh an egg is by looking at how liquid the egg white is, if it is very watery it is not very fresh and will fall apart when paoched.
The other regular addition is some thinly sliced griddled bread to scoop the salad up with.
I have no recommendations for brands of kit unless otherwise stated.
- Baking Tray.
- Measuring scales or measuring cups and spoons.
- Apple corer.
- Sharp kitchen knife.
- Large mixing bowl.
- Medium to large frying pan, 24-30cm (9-12″)
A delicious and simple warm sausage salad with peppery rocket, apple, bacon and new potatoes.
- 6 Pork Sausages
- 175g (1 Cup) New Potatoes
- 75g (½ Cup) Bacon Lardons
- 1 Apple
- 1 Shallot
- 50g (2½ Cups) Rocket or Arugula
- 1 Tbsp Cider Vinegar
- 1 Tsp Maple Syrup
- 1 Tbsp Olive Oil
- 1 Tsp Wholegrain Mustard
- ¼ Tsp Salt
- Place the pork sausages on a baking tray and cook them in the oven for 20-25 minutes at 200°C or 400°F.
- Bring a pan of well-salted water to a boil (½ teaspoon of water to a litre of water).
- Cut the new potatoes into bite-sized pieces if needed, then boil them for 20-25 minutes.
- Core the apple and then slice it into thin wedges then place it into acidulated water.
- Cut the shallot in half, then peel it and cut it into half moon shaped slices as thinly as you can.
- Pick and clean the rocket.
- Combine the cider vinegar, maple syrup, olive oil and wholegrain mustard in a jar and give it a good shake, you can also do this in a bowl.
- 2-3 minutes before the potatoes are cooked heat a frying pan over a medium heat and add the bacon lardons, then cook for 5 minutes stirring occasionally.
- When the potatoes are cooked, drain them then crush them lightly with the bottom of a cup or glass.
- When the sausages are cooked, remove them, and then slice them at a 45° angle place them in a large bowl.
- After the bacon has been cooking for 5 minutes add the crushed potatoes and cook for another 5 minutes before transferring to the bowl with the sliced sausage.
- Drain the apple and add it to the sausage mix along with the sliced shallot.
- Add the rocket and drizzle with the dressing before tossing and serving immediately.
Steps 1 and 2 can be done 1-2 days in advance if you want.
Amount Per Serving: Calories: 615Total Fat: 39gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 96mgSodium: 1525mgCarbohydrates: 39gFiber: 5gSugar: 15gProtein: 29g
Calorific details are provided by a third-party application and are to be used as indicative figures only.