Ingredients with Measurements:
- 1 package of Siskonmakkara sausage (400g)
- 1 bunch of kale (about 6 cups)
- 1/2 red onion, thinly sliced
- 1/2 cup of cherry tomatoes, halved
- 1/2 cup of crumbled feta cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- 1 tablespoon of honey
- Salt and pepper to taste
Special Equipment Needed:
- Large mixing bowl
- Cutting board
- Sharp knife
- Grill or grill pan
Step-by-Step Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Remove the Siskonmakkara sausage from the package and slice it into 1/2 inch rounds.
3. Place the sliced sausage on the grill or grill pan and cook for 3-4 minutes on each side, or until browned and cooked through.
4. While the sausage is cooking, wash the kale and remove the tough stems. Chop the kale into bite-sized pieces and place it in a large mixing bowl.
5. Add the thinly sliced red onion, halved cherry tomatoes, crumbled feta cheese, chopped parsley, and chopped mint to the bowl with the kale.
6. In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper.
7. Pour the dressing over the salad and toss to combine.
8. Once the sausage is cooked, add it to the salad and toss again.
9. Serve the salad immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 365
- Fat: 28g
- Carbohydrates: 12g
- Protein: 17g
- Fiber: 2g
- Sugar: 7g
Substitutions for ingredients:
- Siskonmakkara sausage can be substituted with any other type of sausage.
- Kale can be substituted with spinach or mixed greens.
- Red onion can be substituted with shallots or green onions.
- Cherry tomatoes can be substituted with any other type of tomato.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Parsley and mint can be substituted with any other fresh herbs.
Variations:
- Add sliced avocado or cucumber to the salad for extra flavor and texture.
- Use a different type of dressing, such as balsamic vinaigrette or lemon vinaigrette.
- Add grilled vegetables, such as zucchini or bell peppers, to the salad.
Tips and Tricks:
- Make sure to remove the tough stems from the kale before chopping it.
- To make the salad ahead of time, prepare all the ingredients and store them separately in the refrigerator. Combine the ingredients and dress the salad right before serving.
- If you don't have a grill or grill pan, you can cook the sausage in a skillet on the stove.
Storage Instructions:
- Store the leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- This salad is best served cold and does not need to be reheated.
Presentation Ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish the salad with extra herbs or a sprinkle of feta cheese.
Garnishes:
- Fresh herbs, such as parsley or mint
- Crumbled feta cheese
Pairings:
- This salad pairs well with grilled meats, such as chicken or steak.
- Serve with a side of crusty bread or garlic bread.
Suggested Side Dishes:
- Grilled vegetables, such as zucchini or bell peppers
- Roasted potatoes or sweet potatoes
- Garlic bread or crusty bread
Troubleshooting Advice:
- If the kale is too tough, massage it with a bit of olive oil and salt before adding the other ingredients.
Food Safety Advice:
- Make sure to cook the sausage to an internal temperature of 165°F to ensure it is fully cooked.
Food History:
- Siskonmakkara is a Finnish sausage that is traditionally made with pork and beef.
Flavor Profiles:
- The Siskonmakkara sausage adds a savory and smoky flavor to the salad, while the kale and fresh herbs add a fresh and herbaceous flavor. The dressing is slightly sweet and tangy, balancing out the flavors of the salad.
Serving Suggestions:
- Serve this salad as a main dish for lunch or dinner, or as a side dish for a barbecue or potluck.
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Region: Finnish