Summary

Ingredients

• 500 g sausae (Lyoner) or meat sausae or mortadella
• 1 medium onion (s), red
• 2 large spring onions, with green
• 2 stalks celery, not too big
• 2 small bell peppers, red
• 1 tablespoon, leveled vinegar (wine vinegar)
• 6 tablespoon, leveled olive oil
• salt
• pepper

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Instructions

1. Cut the sausage into strips that are not too thick. Peel, halve and slice the red onion.
2. Wash the celery, spring onions and bell peppers, core the latter and remove the skins. The green of the celery can, but does not have to be, removed. Cut all of this into slices or pieces.
3. Put everything together in a sufficiently large bowl and mix well.
4. Mix vinegar, oil, salt and pepper well together and add to the salad, mix well again, put cling film on top and leave to stand in the refrigerator for approx. 4 hours.
5. This sausage salad keeps well chilled for about 2 days.