Hot ‘n’ Cold Sausage Salad

1 lb (450g) Farmers, Country style or chorizo fresh pork sausage
1 pig prepared lettuce mix with romaine and radicchio
Half red pepper, cut into thin slices
Half English cucumber, sliced thin
1 cup (250 ml) sliced celery
1 can mandarin orange sections, drained, reserving 1/4 (60 ml) of juice
2/3 cup (160 ml) chicken broth
1/4 cup (60 ml) cider vinegar
1 tsp (5 ml) Dijon mustard
2 tsp (10 ml) cornstarch
2 shallots, chopped
Salt and pepper to taste

In a large skillet, over medium heat, sauté pork sausage about 11 minutes or until no longer pink in the centre. Remove from pan; drain; slice thinly.

Meanwhile on four dinner plates mound salad greens. Top with sliced red pepper, cucumber, celery and orange sections.

Blend reserve mandarin organ juice, broth, vinegar, mustard and cornstarch.

Return sausage to skillet along with shallots;

Return sausage to skillet along with shallots; stir-fry until shallots are tender, about 2 minutes. Push sausage and shallots to one side of pan; add vinegar mixture and stir until it boils about 1 minute. Season with salt and pepper to taste.

Spoon hot mixture equally over salads and serve with crusty rolls.