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