Warm Blood Sausage Salad by Gordon Ramsay

To cook the recipe of Gordon Ramsay's warm black pudding salad, add water to a saucepan, bring to a boil, reduce the heat to medium and dip the quail eggs into the water. Boil the eggs for 2 minutes, and then cool under cold water and peel. Cut the sausage into thick circles and fry it in olive oil for 2 minutes on each side.

Add quail eggs to the pan with sausage, they can be cut in half. After the eggs are added, remove the pan from the heat and mix everything.

Mix olive oil, lemon juice, salt, ground black pepper and pour over eggs and sausage with the resulting vinaigrette sauce. Transfer salad of blood sausage and quail eggs to a prepared dish with laid out on it with lettuce leaves and serve.