"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Italian Sausage Salad Recipe

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This recipe for Italian Sausage Salad, by , is from Food We Love: Some of John's & Bonnie's Favorite Recipes*, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
6 Italian link sausages
1 lb. bow tie pasta, cooked al dente
2 red onions, thinly sliced
2 c. canned kidney beans, drained
3 hard-cooked eggs, quartered
3 T. chopped Italian parsley (opt.)

Vinaigrette

⅔ cup olive oil
3 T. red wine vinegar
1 clove garlic, chopped
Salt & freshly ground pepper to taste
Pinch dried oregano

Directions:
Directions:
Prick sausages with fork. Put them in a skillet with water to cover. Bring to boil & cook 1 minute. Drain, cut in -inch lengths. Fry over medium heat in dry skillet until brown.

Combine sausage, pasta, onions, kidney beans, eggs & parsley (if using) in a bowl. In a separate bowl, whisk together vinaigrette ingredients & toss with sausage mixture. Refrigerate a few hours to mature.

This pasta salad is from James Beard's "Beard on Pasta." Whether or not you let the salad "mature" in the fridge, it tastes best at room temperature. We modified this recipe a little bit to make it more like the version we've made in the past. We got the recipe from a friend, who had modified it a bit herself. Because of this, you may need a larger portion of vinaigrette to make enough for our changes. One great thing about this dish is that it allows you to play with quantities (and ingredients) to suit your taste.

 

 

 

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