Summary

Ingredients

• 600 g pork neck, cooked
• 500 g meat sausae or huntin sausae
• 2 small shallots
• 1 apple
• 3 egg (s), hard-boiled
• 200 g mayonnaise, (salad)
• 200 g sour cream
• 1 tablespoon mustard
• 2 tablespoon capers,
• 150 g pickles
• cucumber liquid
• salt and pepper
• 3 bay leaves
• 1 teaspoon juniper berries

Print Recipe Pin Recipe

Instructions

1. Fry the pork neck in a casserole on all sides. Add a coarsely chopped onion to the pot. Deglaze with water so that 2/3 of the meat is covered. Add salt, pepper, bay leaf and juniper and let simmer for an hour. Let the cooked meat cool down. It is best to prepare the meat the day before.
2. I always make the meat in a pressure cooker, which reduces the cooking time. With 600 g of meat, it takes about 30 minutes.
3. Cut the pork, sausage, pickles, apple and eggs into small cubes. Finely chop the onion. Mix everything with the sour cream, mayonnaise and mustard. If necessary, add a little cucumber water. If you like, you can add a few more capers. Season to taste with salt and pepper.
4. The salad has to sit in the refrigerator for a few hours, preferably overnight.
5. If you like it a little more unusual, you can prepare the salad with rabbit meat and / or a part of black pudding or cured beef tongue.
6. You can also prepare the salad with leftover meat from the Sunday roast. The ideal use of leftovers.