Prep Time: 10 minutes | Cooking Time: 25 minutes | Serves: 2
Beansprout and Sausage Brunch


1. Dice the cooked sausages into a bowl.

2. Add blanched beansprouts, watercress, carrots and grapes and mix.

3. Prepare dressing. Combine all the ingredients in a bowl, mix well and pour over the sausage mix.

4. Shred the lettuce, arrange on a plate and pile salad in the centre.


110g blanched beansprouts
4-6 sprigs of watercress
1 carrot - grated
110g of seedless black grapes - cut into halves
3 debbie&andrew’s Harrogate 97% Pork Sausages
2 lettuce leaves

2 tablespoon cider vinegar
2 tablespoon wheat free soya sauce
1/2 teaspoon honey
2 teaspoon sesame oil

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