Devil's salad with Lyoner

Name: Devil's salad with Lyoner
Cook time: 25 min
Total time: 25 min
Yield: 7
Ingredients: 1 can(s) (425 ml) Kidney beans; 1 glass (370 ml) Silver Onions; 1 glass (370 ml) roasted peppers; 1 collar Spring onions; 800 g Lyon meat sausage; 4-5 Tbsp White wine vinegar; 1-2 TEASPOONS Tabasco; 7-10 Tbsp salt, pepper, sugar; 6-8 TABLESPOONS Oil; 1/2 Iceberg lettuce

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 7

1 can(s) (425 ml) Kidney beans
1 glass (370 ml) Silver Onions
1 glass (370 ml) roasted peppers
1 collar Spring onions
800 g Lyon meat sausage
4-5 Tbsp White wine vinegar
1-2 TEASPOONS Tabasco
7-10 Tbsp salt, pepper, sugar
6-8 TABLESPOONS Oil
1/2 Iceberg lettuce

Directions

1
Rinse beans, drain beans and onions. Also drain the peppers and collect the liquid. Cut the bell peppers into strips. Clean and wash spring onions and cut into rings. Skin the sausage and cut into strips
2
Mix the paprika stock (approx. 1/8 l), vinegar and Tabasco. Season with salt, pepper and sugar. Whip the oil into it. Mix with the prepared salad ingredients, cover and let stand for at least 1 hour
3
Clean, wash and chop the iceberg lettuce. Fold in just before serving and season again
4
Drink: cold beer