I was feeling lazy and alliterative on Sunday evening, so I was very glad when my friend Julia came over with the recipe and ingredients for this salad.
She got this recipe from our friend Jana or Jana’s sister or some maniac who accosted her on the subway. Her story was suspiciously opaque. But wherever she dug it up, putting sausage in salad is a good idea.
Maybe I’m a rube, but I’d never thought about using sausage as the protein for a salad. Chicken breast? Definitely. Tuna? Sure. Beef? Absolutely.
But sausage is an excellent choice as well; plus, it’s cheap and easy to prepare. So even if your annoyed by all of my stupid sibilants in this salad’s silly sobriquet, you should give the recipe a try some time.
There’s not really much in the way of technique to discuss here. The sausages that Julia brought over were the precooked chicken kind, and while I don’t recommend a lot of precooked items on this blog, I’ve used these sausages before and they’re quite good. They’re usually in the case with the deli meats.
If you’re working with raw sausage, you can poke a few holes in the casing with a fork and cook them by boiling or microwaving and then follow the recipe below. You can also just cook the sausage however you damn well please and just toss it in the salad. It’s one of those sorts of recipes.
1/2 lb. cooked sausage of your choosing
1. Slice sausage on the bias, which is a fancy way of saying at a 45 degree angle. This yields attractive little oblongs that make you look like you tried really hard. Saute in a little bit of oil until well browned on both sides. Remove to paper towel to drain.
2. Combine lettuce, gorgonzola, and cranberries. Add vinaigrette and toss to coat.
3. Layer sausage attractively on top. Or unattractively. Whatever.
4. Steal recipe for use on your food blog.