Читать книгу German Cookbook - Dr. Oetker - Страница 7

Meat salad

Fleischsalat (photograph bottom right)

Easy to prepare, easy to please everyone

10 servings

600 g/1 lb 4 oz Lyoner sausage, in slices

720 g/1 lb 9 oz drained gherkins (from the jar)

50 ml/1 ½ fl oz (3 tbsp) gherkin liquid (from the jar)

1 bunch flat-leaved parsley

200 g/7 oz mayonnaise

200 g/7 oz yogurt

2 tsp medium mustard

salt

freshly ground black pepper

Preparation time: 40 minutes

1 For the meat salad, cut the finely minced pork sausage slices into halves, then into thin strips. Drain the pickled gherkins, reserving 50 ml/1 ½ fl oz (3 tbsp) of the liquid and put to one side. Cut the gherkins lengthways in slices, then cut into strips. Rinse the parsley, pat dry and remove the leaves from the stalks. Finely chop the leaves.

2 Mix together the mayonnaise, yogurt, mustard and gherkin liquid in a salad bowl and stir well. Season the dressing with salt and pepper.

3 Add the sausage and gherkin strips together with the parsley to the mixture in the salad bowl. Mix well so that all the ingredients are incorporated.