Preparation time:15 min
Cooking time: 10 min
Servings: 4
List of ingredients
- 750 mL (3 cups) of fusilli, cooked “al dente” and chilled
- 380 g package of Lafleur Fresh Pork & Beef Sausages
- 250 mL (1 cup) of carrots, grated
- 4 green onions, cut on the diagonal
- 250 mL (1 cup) of sundried tomatoes in oil, thinly sliced
- 80 mL (1/3 cup) of olive oil
- 30 mL (2 tablespoons) of cider vinegar or wine vinegar
- 1 clove garlic, chopped
- 60 mL (1/4 cup) of fresh parsley, chopped
- Salt and freshly ground pepper to taste
Preparation
- Cook sausages in a pan over medium-high heat for 8 to 10 minutes until browned. Let cool to room temperature and cut on the diagonal.
- Mix all ingredients and let stand for at least 30 minutes to give flavours time to blend.
Tips from the chef
- Pierce sausages with a fork and boil for 10 minutes if you prefer your meat on the lean side.