Serves 4


4 good handfuls mixed salad leaves
5-6 cold, cooked sausages
100g redcurrants

For the dressing

1/2 teaspoon mustard
1 teaspoon honey
1 teaspoon Cider vinegar
sea salt and freshly ground black pepper
3 tablespoon oil


Put the honey, mustard and vinegar for the dressing into a small jam jar with a good pinch of salt and black pepper, and whisk until smooth. Add the oil, put on the lid and shake to emulsify.

Put the salad leaves in a large bowl and trickle over half the dressing. Toss, then arrange on  a large serving plate. Cut the sausages in half lengthways, then cut into half moons and scatter over the salad leaves. Put the currants in a small bowl and give them a quick press or two with the end of a rolling pin or pestle, just to crush a few and create a bit of juice- you want most of them to stay whole.

Combine with the remaining dressing, then scatter over the salad and serve with bread.