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Roast Mushrooms, Luganega and Watercress Salad
Serves 4

This recipe makes a great supper salad. You may want to add a squirt of lemon juice to brighten the taste more, but it doesn’t need it.

1 1/4 lbs luganica sausage (a thin pork sausage)
4 cups roasted mushrooms
4 cups watercress, washed
1/2 cup raw walnuts
1/4 cup walnut or squash seed oil
Salt and freshly ground black pepper to taste

Cook the sausage in a medium sized pan over a medium heat until it is brown all over and cooked inside, about 15 minutes. Cut the sausage into bite-sized pieces and toss in a serving bowl with the remaining ingredients.