Back to Recipe Menu

Bullboar sausage, potato & white bean salad


  • Blanch the sausages in simmering water until firm to the touch. Drain well.
  • At the same time, boil the potatoes in plenty of lightly, salted boiling water until just tender. Drain well and cut in half lengthways.
  • Then cook the sausages and potatoes on a well-oiled ridged grill (or BBQ), turning now and again and spraying with oil as you do so. When ready, chop the sausages.
  • To make the dressing, combine the oil, vinegar, lemon juice, seasonings and garlic. Taste for seasoning.
  • Toss the onion, tomatoes, cannelini beans, parsley, sausages and potatoes in a large bowl with dressing to taste.


  • 3 bullboar sausages
  • 3 kipfler (or any waxy) potatoes
  • freshly ground salt & pepper
  • olive oil spray
  • 4 tbsp extra virgin olive oil
  • 1 tbsp sherry (or red wine) vinegar
  • a squeeze of lemon juice
  • 1 garlic clove, crushed
  • ½ red onion, finely sliced
  • 1 punnet cherry tomatoes, halved
  • 1 can cannelini beans, drained & rinsed well
  • 1 heaped tbsp Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm