Ingredients
- For the sausages
- 500g pork mince
- 1 clove garlic, crushed
- 1 tsp salt
- 1/2 tsp chopped fresh thyme
- 3 tsp nutmeg
- 3 tbsp fresh breadcrumbs
- 1 whole egg
- 1 egg yolk
- For the vinaigrette
- 3 tbsp Dijon mustard
- 1 clove crushed garlic
- 75ml white wine vinegar
- 300ml grapeseed oil
- salt and pepper to taste
- For the salad
- 4 kipfler or nicola potatoes
- 4 tomatoes
- handful finely chopped basil and parsley
- olive oil
- 3 slices ciabatta bread
- grapeseed oil for frying
- 2 rashers of bacon, cut into thin strips
- salt and pepper
- 100g mixed lettuce leaves (green oakleaf, rocket and lambs lettuce are a beautiful combination)
Method
For the sausages
Pre-heat oven to 180C. Combine all ingredients in a large mixing bowl and mix by hand until well combined. Form into small sausages, place on a non-stick tray and cook until firm. This should take about 10 minutes. Cool, then cut into thick slices.
For the vinaigrette
Place mustard in the bottom of a mixing bowl with garlic. Add vinegar to oil in a jug and whisk to combine a little. Slowly pour oil mix onto mustard and garlic, whisking continuously to emulsify ingredients. Season to taste.
To assemble salad
Pre-heat oven to 220C. Boil potatoes until just cooked, then skin and chop into 1cm dice.
Cut each tomato into four, place on oven tray, scatter with chopped parsley and basil, and salt and pepper. Drizzle with olive oil and roast for 20 minutes. After 10 minutes, chop ciabatta slices into small cubes, place on another oven tray, drizzle with a little olive oil and place in oven alongside tomatoes and bake for 10 minutes until crisp.
Heat a heavy-bottom frying pan. Add grapeseed oil, heat, and then add potatoes, bacon and sliced sausages. Fry until potatoes and sausage are browned and the bacon is crisp.
Toss with leaves, roasted tomatoes, ciabatta croutons and dress with vinaigrette to taste.
