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