Sausage Salad `Extra`
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g meat sausae, Lyoner or poultry sausae
- 125 g cheese, hard cheese (variety to taste, cold cuts are also possible)
- 1 medium carrot (s), approx. 80 - 90 g
- 0.5 ½ bell pepper (s), red or yellow, approx. 80 g
- 0.25 ¼ cucumber (s), approx. 150 g
- 1 medium onion (s), approx. 50 g, best to use red onion, just looks good)
- 1 clove garlic
- 1 tablespoon mustard, hotter
- sugar
- Fondor or Aromat
- Salt and pepper, white, ground
- Tabasco
- 3 tablespoon olive oil
- 1 tablespoon balsamic vinegar, red
- 3 tablespoon balsamic vinegar, white
- Handful chives, cut into small rolls
Print Recipe
Pin Recipe Instructions
- Chop the garlic clove very finely and mix it with the mustard, olive oil and vinegar in a large salad bowl. Season well with salt, pepper, fondor, sugar and Tabasco.
- Cut all remaining ingredients, except for the onion, into fine sticks and place in the salad bowl. Stir once after adding each ingredient. The following sequence has proven itself: carrot, cheese, sausage, paprika and cucumber. At the very end, cut the onion into fine half rings and mix in.
- Let the Extra sausage salad stand for at least half an hour! Before serving, sprinkle with chives rolls (parsley is also good, maybe also frozen).
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