The Meat Salad

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Salad
Cuisine European
Servings (Default: 10)

Ingredients

  • 500 g meat sausae
  • 1 glass gherkins
  • 1 egg yolk
  • 200 ml oil
  • 1 tablespoon mustard
  • 150 g yourt
  • some lemon peel, grated
  • Lemon juice
  • salt and pepper
  • Paprika powder
  • Herbs
The Meat Salad
The Meat Salad

Instructions

  1. Put the yoghurt in a kitchen towel and let it drain (overnight if you like) or squeeze it out.
  2. Mix the room-warm egg yolks with the mustard and gradually work in the oil to make mayonnaise. Season to taste with a little salt, pepper and lemon zest. Stir the dry yogurt into the mayonnaise. Season to taste with paprika and herbs. If you like a sour variant, add about 1 tablespoon of sifted lemon juice to the mayonnaise - this makes it nice and white.
  3. Cut the pickles into sticks with the kitchen slicer. Hand cut is also possible, but it should be really fine. Spread evenly on kitchen paper and dab well, this removes liquid. Also cut the meat sausage into fine sticks with the kitchen slicer, if you cut by hand, please very fine. Mix both carefully into the mayonnaise and let the meat salad soak in the refrigerator for a bit.
  4. Absolute party classic! Also tastes very good with spring potatoes.
  5. Variants:
  6. The meat sausage can be supplemented with leftover meat or even replaced. Poultry sausage is often heartier in taste.
  7. Add blanched vegetables, e.g. diced carrots, peas, pieces of asparagus, peppers.

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