Devil's salad

Name: Devil's salad
Cook time: 30 min
Total time: 30 min
Yield: 7
Ingredients: 1 can(s) ( 425 ml; extraction weight: 270 g) Kidney beans; 1 glass (370 ml; separation weight: 190 g) Silver Onions; 1 glass (370 ml; separation weight: 210 g) roasted red peppers; 1 collar Spring onions; 800 g Pork sausage; 5 TABLESPOONS White wine vinegar; 1-2 TEASPOONS Tabasco; 100 ml Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Sugar; 1 (approx. 350 g) small head iceberg lettuce

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 7

1 can(s) ( 425 ml; extraction weight: 270 g) Kidney beans
1 glass (370 ml; separation weight: 190 g) Silver Onions
1 glass (370 ml; separation weight: 210 g) roasted red peppers
1 collar Spring onions
800 g Pork sausage
5 TABLESPOONS White wine vinegar
1-2 TEASPOONS Tabasco
100 ml Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Sugar
1 (approx. 350 g) small head iceberg lettuce

Directions

1
Pour the beans and onions onto a sieve, rinse and drain. Drain the peppers, collect the liquid. Cut the bell peppers into strips. Clean, wash and cut spring onions into rings. Peel the sausage, first cut into slices, then into strips. Mix all salad ingredients. Mix the collected liquid with vinegar and Tabasco. Stir in oil in a thin stream. Season with salt, pepper and sugar. Mix the salad dressing with the ingredients, refrigerate for about 1 hour. Clean, wash and cut the salad into strips. Mix into the salad, season again
2
With 8 people:
3
Waiting time approx. 1 hour