Butcher-style Meat Salad
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ring / s meat sausage, 500 g
- 400 g pickled cucumber (s)
- 60 g cucumber liquid
- 320 g salad mayonnaise
- 80 g natural yourt
- 140 g sour cream
- 4 g nutme
- 4 g salt
- 3 g pepper
- 7 grams sugar
- 1 ¼ g sorbic acid (preserving aid), /2 pack
- 1 ½ g citric acid, /3 pck.
Print Recipe
Pin Recipe Instructions
- Peel the meat sausage, cut into approx. 5 mm thick slices and then pin them. Cut the cucumbers into thin sticks with a vegetable slicer.
- Weigh out mayonnaise, yoghurt and sour cream and mix well with the weighed pepper, nutmeg and salt.
- Since sorbic acid does not dissolve well, add it to the cucumber stock in a cup together with the citric acid, heat in the microwave, stir and add to the mayonnaise, yoghurt and sour cream when cold.
- Mix in the sliced meat sausage and the pinched cucumber and leave to stand for 2 hours.
- Please do not use pre-cut strips of sausage for sausage salad - it neither tastes nor looks good.
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