Golfer's Links and Greens

Cool, crisp greens and tomatoes with a tangy mustard dressing and warm, homemade pork sausages


For sausage:

1 pound lean ground pork

6 slices bacon, frozen, diced

1 teaspoon ground thyme

1/2 teaspoon ground sage

1/2 teaspoon ground mace

1 teaspoon pepper

1 teaspoon salt

2 cloves garlic, minced

2 cups white wine


2/3 cup extra virgin olive oil

1/4 cup red wine vinegar

2 1/2 tablespoons Dijon-style mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon sugar


About 9 cups worth of mixed greens

3 medium tomatoes, sliced and slices halved

      The Recipe

Make sausage:  In a large bowl, put pork, bacon, thyme, sage, mace, salt, pepper and garlic.  Mix until well blended.  Form into sausage links (a hearty tablespoonful) and place in a single layer in a large skillet (makes about 32).  Pour wine over, bring to a boil and let simmer, uncovered, for 20 minutes, turning once, until wine has mostly cooked off.

Meanwhile, make dressing:  In a medium bowl, whisk together olive oil, vinegar, mustard, salt, pepper and sugar.

Allow sausages to brown, turning to brown evenly.

Assemble salad:  On individual dinner-sized plates, put a bed of lettuce.  Place tomato slices around the outside.  Drizzle with dressing and top with warm sausage (about 6 - 8 per plate).  Serves 4 as a main course.




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Copyright © by Robin Benzle. All Rights Reserved