Recipes

Potato and vegetable salad with sausage and maple

15 mins of preparation + 30 cooking time 4 servings
sausage salad

Ingredients

  • 1.25 L (5 c.) of new coloured baby potatoes, halved
  • 60 mL (¼ c.) of olive oil
  • Salt and fresh ground pepper
  • 1–2 packages of 4 duBreton Smoky Maple Fully Cooked Sausages
  • 30 mL (2 tbsp.) of old-fashioned mustard
  • 45 mL (2 tbsp.) of wine vinegar
  • 22 mL (1½ tbsp.) of maple syrup
  • 30 mL (2 tbsp.) of fresh chopped dill
  • 1 L (4 c.) of lettuce
  • 1 English cucumber, sliced into thin half-rounds

Preparations

  1. Preheat oven to 425°F (210°C).
  2. In an oven-safe dish, coat the potatoes with 22 mL (1½ tbsp.) of the oil and season generously.
  3. Add the sausage and bake for 25–30 minutes or until the potatoes are tender and golden brown.
  4. Meanwhile, in a salad bowl, mix the rest of the oil with the mustard, vinegar, syrup and dill.
  5. Add the potatoes and mix well to coat them with the mixture.
  6. Stir in the lettuce and cucumber.
  7. Distribute among the plates and garnish with 1 or 2 roasted sausages. Serve immediately.