Try our Porky Black Salad for the perfect BBQ side dish or summer dinner eaten outside! This recipe is so easy it barely counts as a recipe, but even though the prep is minimal, we promise you it’s packed with flavour. You can try this with our other sausage flavours, but this is our personal favourite for a summer salad!
– 1 pack of Jolly Hog Porky Black Sausages
– Olive oil
– Salt and pepper
– Chive 1 tbsp
– 1 small clove of garlic
– 1/2 cup sour cream
– 1 tbsp lemon juice
– Red onions
– Raddichio leaves (or any crispy salad)
1.Start by cutting up a squash into small chunks.
2.Spread out the squash on a baking tray – trying not to overcrowd them, otherwise they won’t go golden on the edges.
3.Toss the squash in olive oil, salt, pepper and thyme. Use a brush, if you have one, to make sure the squash is fully covered for extra crispiness.
4.Your squash will take about 30-50 mins to roast, but you’ll know it’s ready when you can pierce the squash with a fork easily.
5.Whilst your squash is cooking, grill our Porky Black sausages. They go perfectly with this dish as their flavours of apple, pork & black pudding add to the refreshing salad.
6.To keep you busy, it’s time to make your chive and sour cream salad dressing. You can buy this from the shops or use our homemade recipe, whisking together 1/2 cup sour cream, 1 tbsp lemon juice, 1 small clove of garlic mixed, 1 tbsp chives & seasoning with salt and pepper.
7.When the sausages are ready, chop them diagonally in half.
8.Chop red onions into small slithers and fry on a very high heat for a couple minutes until they go crispy.
9.Once your squash, sausages and onion are cooked, lay them on a bed of radicchio leaves (or any crispy salad that you have).
10.Drizzle with your salad dressing and munch away happily.