Autumn Sausage Salad

Serves 4

150 g Vespermett sausage, 150 g pork sausage, 100 g tinned red lentils, 4 tomatoes, 200 g button mushrooms, 200 g lamb's lettuce, 1 onion, 4 dried tomatoes, 5 dessert spoons rapeseed oil, 4 dess. spoons white wine, 4 dess. spoons white wine vinegar, 1 dess. spoon mustard, salt, ground pepper, pinch sugar, ½ pack cress



Slice Vespermett and pork sausage into fine strips. Drain the lentils in a sieve. Wash the tomatoes and cut into eighths. Wash and slice mushrooms. Wash and prepare the lamb's lettuce, place on a cloth and dab dry. Peel onions and slice into thin rings. Cube the dried tomatoes. Make a dressing from the oil, white wine, wine vinegar, mustard, salt, pepper and sugar. Mix the ingredients, dress the salad and serve garnished with cress.