Fiery leek salad

Name: Fiery leek salad
Cook time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 800 g Leeks (leek); 2 red peppers (about 200 g each); 2 can(s) (425 ml each) Corn grains; 500 g Pork sausage; 8 TABLESPOONS Vinegar (e.g. balsamic vinegar); 1 TABLESPOON medium hot mustard, salt; 1 pinch sugar, 8 tablespoons of oil (e.g. basil); 7-10 Tbsp Cayenne pepper, possibly parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 9

800 g Leeks (leek)
2 red peppers (about 200 g each)
2 can(s) (425 ml each) Corn grains
500 g Pork sausage
8 TABLESPOONS Vinegar (e.g. balsamic vinegar)
1 TABLESPOON medium hot mustard, salt
1 pinch sugar, 8 tablespoons of oil (e.g. basil)
7-10 Tbsp Cayenne pepper, possibly parsley

Directions

1
Cleaning and washing vegetables. Cut leek into fine strips, paprika into small cubes. Rinse the corn and let it drain. Skin sausage and cut into thin sticks
2
Mix vinegar, mustard, salt and sugar, fold in oil. Season to taste with cayenne pepper. Mix vegetables, sausage and mustard marinade. Cover and leave to stand for 5-6 hours (preferably overnight). Season the salad again. Garnish with parsley