Clonakilty Whitepudding Autumn Salad

Clonakilty Whitepudding Autumn Salad

Serves: 2 - 4 Prep Time: Cook Time:

Who says you can’t have a salad in Autumn? This tasty salad is made using Clonakilty Whitepudding and Sausages along with some roast vegetables and homemade mustard dressing. The spices from the pudding bring a warmth to the salad and pairs beautifully with the oven roasted vegetables.


1 pack of Clonakilty Sausages 227g

1 Clonakilty Whitepudding 200g

For Roasting

1 sweet potato

1 large Parsnip

2 medium carrots

handful of long-stem broccoli

For the salad bed

1 1/2 tablespoons of chopped fresh flat-leaf parsley

Handful of Romaine lettuce

Handful of sweet tomatoes – approx 8-10

For the salad dressing:

1/3 cup olive oil

1 tbsp lemon juice

1 tbsp white wine vinegar

2 tsp Dijon mustard

1 tbsp honey

1 garlic cloveminced

salt and pepper







  1. Start prepping the salad by washing your lettuce and tomatoes. Cut the tomatoes in half and add to a large bow along with teh lettuce.
  2. Chop up  your roasting veg (carrots, parsnip and sweet potato) and roast together in an oven for 40 minutes at 180C.
  3. Chop sausages in to bite-size chunks and slice pudding into 2cm thick rounds.
  4. Add some oil to a pan on medium heat and cook the sausages for 10-12 minutes.
  5. Add pudding to the same pan and cook for 3-4 minutes either side.
  6.  Add your carrots, parsnip, sweet potato and sausages to the bowl and give it a mix.
  7. Place the pudding rounds on top and sprinkle with chopped parsley.
  8. Lastly drizzle over some homemade dressing and enjoy.

Recipe by @Thirsty_Foodie