Greek Sausage Salad

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	12 hrs 15 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

600 g mortadella or Lyoner, sliced
100 g coleslaw, Greek, with reen peppers
salt and pepper
1 tablespoon mustard
1 dash balsamic vinegar, white
1 dash olive oil or vegetable oil
1 pinch (s) garlic granules
1 pinch (s) sugar

Instructions

Mix the juice from the coleslaw with the mustard, vinegar, oil and the spices and season to taste. Add the coleslaw and mix. Cut the sausage slices into narrow strips and fold in. Since the sausage has already been cut into slices, you get fine strips.
Let the salad stand in the refrigerator and mix again before serving.
It tastes best with fried potatoes or straight on bread.
I specified 12 hours in the refrigerator as the resting time. However, it is seldom achieved after tasting.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.