Presswurst (Pork Brawn) Salad

Written By Alanna Gotzinger

INGREDIENTS

  • 340g tub of Eve Smallgoods Pork Brawn (Presswurst)

  • ½ Spanish onion, sliced into rings

  • 4 hard-boiled eggs

  • ½ red capsicum, diced

  • 2 diced tomatoes

  • Italian parsley or chives, washed and chopped

  • dash of herb vinegar

  • dash of extra virgin olive oil

  • ground black pepper & salt to taste

METHOD

1. Boil the eggs until hard. Peel and cut in halves or quarters. Set aside to cool.
2. Dice Pork Brawn into small cubes.
3. Wash and cut vegetables & herbs. Toss together, adding eggs and pork brawn.
4. Mix oil, vinegar, salt and pepper together. Pour vinaigrette over salad.
5. Serve with fresh crusty bread.

Alanna Gotzinger
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