Fancy something fresh with our delicious Colman’s sausages and Bold Bean Queen Butter Beans? This recipe is ideal for a summer evening dinner or as part of a big spread when hosting friends or family.
Colman’s Sausage & Bean Salad
Recipe Details
Ingredients
- 1 pack of The Jolly Hog Colman's sausages
- 1 jar of Bold Bean Queen Butter Beans - drained
- 1 shallot
- 1 tbsp white wine vinegar
- 6-8 asparagus spears, roughly chopped into thirds
- 50g frozen peas
- 70g sugarsnap peas
- 4 large eggs
- 90g mixed leaf salad
- 2 tsp capers
- Fresh herbs - chives, tarragon, parsley, finely chopped
Method
- Pre-heat your oven to 180 degrees
- When your oven is up to temperature, add The Jolly Hog Colman's sausages and cook according to pack instructions. Whilst they're cooking, prepare the salad
- Slice your shallot and add with the vinegar to a small bowl to quickly pickle whilst you prepare the rest of the salad
- Bring a pan of water to a gentle boil. Gently drop in the eggs and cook for 7 minutes. Whilst they're boiling, prepare a large bowl of ice cold water. Keep the water boiling, sieve out the eggs and transfer them to the cold water - this will stop the eggs from cooking further.
- Next, add the asparagus and peas to the pan and blanch for 2-3 minutes until just tender. Sieve the veg out and transfer to the ice-cold water to retain their bite and vibrant green colour.
- Remove the sausages from the oven and chop into bitesize chunks
- Add the sausages, salad leaves, borlotti beans, asparagus, peas, capers, pickled shallots and herbs to a large mixing bowl and pour over the dressing. Toss well to coat. Slice each egg in half, then half again and add these to the bowl. Gently fold the eggs through, being careful not to break them too much
- Serve the salad into a large bowl and eat straight away