Quick Pork Sausage Meat Sandwich with Scallion Aioli
Cider-Dressed Apple & Curly Leaf Salad
Cooking time
15 minutes
Servings
2/4
Calories
900 /serving
Pure ’wichcraft! If you want to sink your teeth into something substantial, this juicy number has your name on it. Shape mild Italian-spiced pork sausage meat into patties and plunk them into a hot pan. (You’ll use it to toast garlic focaccia buns once they’re done.) Magic up a sharp aioli from scallion, garlic and mayo and gather some greens: namely, apple and curly leafy lettuce salad dressed in an apple cider vinaigrette.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 100g Radishes
- 1 Garlic clove
- 1 Scallion
- 1 Apple
- 1 Head of curly leaf lettuce
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 2 Garlic focaccia buns
Contains: Barley, Eggs, Rye, Sulphites, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
58 g
Saturated Fat
7 g
Sodium
1630 mg
Total Carb
63 g
Sugars
13 g
Protein
36 g
Fibre
7 g
Preparation
Prepare & cook the patties
In a medium bowl, combine the sausage meat and S&P. Form into 2 patties (double for 4 portions). In a large pan, heat a drizzle of oil on medium-high. Add the patties* and cook, 3 to 5 min. per side, until browned and cooked through. Transfer to a plate and keep warm. Wipe out and reserve the pan.
Make the aioli
Meanwhile, thinly slice the scallion crosswise. Mince the garlic. In a small bowl, combine the mayo, garlic, ½ the scallion and S&P.
Make the salad
Roughly chop the lettuce. Core and cut the apple into matchsticks (or core and thinly slice). Thinly slice the radishes. In a large bowl, combine the vinegar, remaining scallion, 3 tbsp oil (double for 4 portions) and S&P. Add the lettuce, apple and radishes; toss well.
Toast the buns
In the reserved pan, heat a drizzle of oil on medium. Add the buns and toast, cut-sides down, 1 to 2 min., until warmed through and beginning to brown.
Plate your dish
Divide the bun bottoms between your plates. Top each bun bottom with the aioli, a patty, a spoonful of the salad and a bun top. Serve the remaining salad on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
