Sausage and eggs are ingredients available to everyone. By combining them with other products, you can prepare many different salads for a festive banquet or for a family dinner.
Olivier with sausage
Olivier is a salad loved by all the inhabitants of our country. A rare New Year's table in the post-Soviet space does without it. There are many options for its preparation. The classic sausage recipe is the most budgetary and affordable for everyone.
Ingredients:
- Boiled sausage - 350 g;
- Egg - 4 pcs;
- Potatoes - 2-3 pcs;
- Carrots - 1-2 pcs;
- Canned green peas - 1 jar;
- Pickled cucumbers - 2-3 pcs;
- Mayonnaise to taste;
- Salt to taste.
Boil potatoes, carrots and eggs, cool and peel.
Cut the sausage into medium-sized cubes, trying to keep them even and the same.
Cut the potatoes into cubes of the same size.
Cut carrots and pickles into cubes too, but a little finer.
Crumble eggs
Transfer all prepared ingredients to a convenient bowl.
Add canned peas, salt and stir.
Dress the salad with mayonnaise just before serving.
Salad with sausage and egg pancakes
Ingredients:
- Eggs - 3 pcs;
- Salt - 1 pinch;
- Large carrots - 1 pc;
- Cheese - 100 gr;
- Boiled sausage - 150 gr;
- Fresh herbs to taste;
- Garlic - 1 clove;
- Mayonnaise - 2 tablespoons
Prepare the pancakes first. To do this, beat eggs and salt in a bowl. Grease a frying pan with vegetable oil and pour the egg mixture onto it. Bake 2-3 egg pancakes. How much will turn out depends on the diameter of the pan.
Set aside the pancakes to cool, while doing other ingredients.
Peel and grate the carrots for Korean carrots.
Grate cheese on the same grater.
Cut the sausage into small strips.
Cut the cooled pancakes into ribbons or strips.
Put all the chopped ingredients in a deep salad bowl or bowl. Salt.
Add finely chopped herbs: onion, dill or parsley. Squeeze a few cloves of garlic into a salad bowl.
Season with mayonnaise or sour cream and stir.
Salad with sausage and fresh cucumbers
Products for this simple salad can be found at any housewife's home. It is prepared quickly and even inexperienced cooks can do it. Such a dish is perfect for treating suddenly arriving guests.
Puff salad. It can be served in one large common salad bowl, or it can be served separately for each guest, laying the salad in layers in a portioned salad bowl, or in an ordinary straight glass.
Ingredients:
- Boiled sausage - 200 gr;
- Hard cheese - 150 gr;
- Fresh cucumbers - 2 pcs;
- Chicken eggs - 2 pcs;
- Green onions - 4-5 feathers;
- Mayonnaise - 3 tablespoons;
- Salt to taste.
Boil eggs, cool and peel. Separate the whites from the yolks.
Cut the sausage into thin strips. Any sausage is suitable, the main thing is that it is not greasy - this will not have the best effect on the taste of the salad.
Cut the cucumbers into strips.
First layer: sausage.
Second layer: proteins on a coarse grater. Mayonnaise.
Third layer: cucumbers.
Fourth layer: finely chopped yolks. Mayonnaise.
Fifth layer: finely grated cheese.
Sprinkle the salad with chopped green onions on top of the cheese shavings.
If the bowl is tall, layers can be repeated several times.
Fasolinka salad
Very satisfying and tasty salad, easy to prepare.
Ingredients:
- Red canned beans - 1 jar;
- Canned corn - 1 can;
- Cooked smoked sausage - 200 gr;
- Fresh large cucumber - 1 pc;
- Eggs - 4 pcs;
- Dill greens - 1-2 branches;
- Mayonnaise - 5-6 tbsp;
- Croutons - 1 pack.
Boil eggs, peel, cut into cubes.
Drain the corn and beans. Dry a little.
Cut the sausage and cucumber into thin slices.
Put all the ingredients in a bowl, season with mayonnaise and mix.
Add the croutons to the salad right before serving and stir. It is better to take crackers in the form of straws, and not cubes, then they will look more harmonious with sausage and cucumbers, cut into slices.
Sprinkle the finished dish on top with chopped dill.
Sausage and Korean carrot salad
Ingredients:
- Korean carrots - 200 gr;
- Sausage - 250 gr;
- Cheese - 200 gr;
- Fresh cucumber - 1-2 pcs;
- Small pickled cucumber - 1 pc;
- Eggs - 4 pcs;
- Mayonnaise - 4 tablespoons;
- Green onions - 50 gr;
- Dill - for decoration.
- Salt to taste.
Boil eggs and cool. Cut them into large beautiful pieces. These can be circles, wedges, or quarters.
Cut the boiled sausage into thin strips. Sausage can be replaced with smoked sausage, then the salad will be more piquant. With boiled sausage, the taste will be more delicate.
Cut the cheese into thin strips. It is better to take cheese of non-fresh varieties.
Cut fresh cucumbers into thin half-rings.
Put all ingredients except eggs in a salad bowl or bowl. Pour in Korean carrots.
Add finely grated pickled cucumber to the salad. It will give the dish a pleasant sourness and somewhat soften the sharpness of Korean carrots.
Add finely chopped green onions. Season with mayonnaise, stir. Although carrots and pickled cucumbers should give the dish the required amount of salt, you can add salt to the salad if it seems fresh.
Decorate the salad with dill and egg wedges.
Chinese cabbage and sausage salad
A simple salad with a relatively low calorie content.
Ingredients:
- Peking cabbage - 0.5 kg;
- Eggs - 4 pcs;
- Cooked smoked sausage - 300 gr;
- Canned corn - 1 jar;
- Mayonnaise or sour cream - 3 tablespoons
Boil eggs, cool and peel. Chop coarsely.
Rinse the cabbage, dry it, sort out the leaves. Chop into thin ribbons.
Cut the sausage into thin cubes.
Put all the ingredients in a salad bowl.
Add corn.
Season with sour cream or mayonnaise and stir.
This salad does not need to be insisted, it can be served and eaten immediately.
Bakhor salad with sausage
Bakhor salad is a dish of Uzbek cuisine. The original recipe assumes boiled beef or lamb as the main ingredient, but for the everyday table, the meat can be replaced with sausage.
Ingredients:
- Boiled sausage - 300 gr;
- Fresh cucumber - 2 pcs;
- Fresh tomato - 2 pcs;
- Eggs - 3 pcs;
- Hard cheese - 100 gr;
- Large onion - 1 piece;
- Garlic - 2 cloves;
- Sour cream or natural yogurt - 3 tbsp. l;
- Parsley and dill - 2-3 branches each;
- Salt and pepper to taste.
Hard boil the egg, peel, cut into cubes.
Cut the onion into half rings, pour boiling water over and rinse with running water to remove excess bitterness.
Cut the sausage into small pieces.
Cut the tomatoes and cucumbers into small strips.
Put vegetables in a deep bowl, add eggs and sausage.
Grate the cheese, chop the herbs very finely, add to the salad.
Squeeze a couple of garlic cloves into a bowl.
Season the salad with yogurt or sour cream, season with salt and pepper to taste.
Gusarsky salad
In this salad, cheese will set off the piquancy of smoked sausage, and tomato and fresh herbs will add a touch of tenderness.
Ingredients:
- Smoked sausage - 200 gr;
- Cheese - 100 gr;
- Large tomato - 1pc;
- Eggs - 2 pcs;
- Fresh herbs (dill, onion, parsley) - to taste;
- Mayonnaise - 3-4 tablespoons;
- Salt to taste.
Boil and peel the eggs.
Cut sausage, cheese, tomato and eggs into pieces of the same shape. It can be a straw or a cube, as you like. The point is that all the ingredients are cut the same way, so the salad will look much prettier.
Finely chop the greens. You can take onions, and parsley, and dill. You can dwell on one type of greenery. It all depends on taste preferences and on what is actually in the refrigerator.
Put all prepared ingredients in a salad bowl, season with mayonnaise, salt if desired.
Salad "Watermelon wedge"
This is a bright dish for a festive dinner. You will have to work hard to prepare it. But the interesting taste and original look of the salad make up for the time spent. One serving of such a salad, due to the richness of its ingredients, may well replace a full meal, as it is very satisfying.
Ingredients:
- Cooked-smoked sausage - 300 gr;
- Tomatoes - 3 pcs;
- Eggs - 4 pcs;
- Champignons - 250 gr;
- Walnuts - 50 gr;
- Medium potatoes - 3 pcs;
- Garlic - 2 cloves;
- Fresh cucumber - 2 pcs;
- Pickled cucumber - 2 pcs;
- Chicken fillet - 200 gr;
- Hard cheese - 100 gr;
- Canned corn - 1 small jar;
- Mayonnaise;
- Sour cream - 2 tbsp;
- Spices (ginger, black pepper) - pinch each;
- Mustard - 1 tsp;
- Lemon juice - 1 tbsp;
- Green onions and parsley - 2-3 branches each;
- Vegetable oil - for frying;
- Olives for decoration - 2-3 pcs.
Prepare the chicken marinade. To do this, add ginger, black pepper, crushed garlic clove to the sour cream. Put chicken fillet in this marinade for 40-45 minutes.
Fry the marinated fillets in oil. Cool and dry. Cut into strips.
Cut the champignons into small pieces. Fry in a pan. Put on a napkin or paper towel so that all the oil is glass.
Roast the walnuts in a dry frying pan. Grind. You can chop or crush with a knife, or you can use a blender.
Boil the eggs, peel and cut into small cubes.
Boil potatoes, peel, grate on a coarse grater.
Cut the sausage into strips.
Grate pickled cucumbers on a coarse grater.
Remove seeds and liquid from tomatoes, cut into very small cubes.
Grate cheese on a coarse grater.
Drain the liquid from a jar of corn, pour the corn into a colander or sieve and dry a little.
Prepare the dressing. To do this, add mustard, lemon juice, a clove of garlic and finely chopped greens to mayonnaise. Stir well. Add salt and pepper to your taste.
Combine grated potatoes and pickled cucumbers and place on the bottom of a flat serving dish. Form a watermelon wedge with your hands, in the form of a crescent or semicircle.
Next, the ingredients must be laid out in layers very carefully, trying to maintain the shape of the first layer.
Put fried mushrooms on cucumbers with potatoes, sprinkle with walnuts. Lubricate with dressing.
Lay out the chicken fillet.
Put 1 fresh cucumber grated on a grater in the next layer. Lubricate with dressing.
Next, lay out the corn kernels, sausage strips. Smear with dressing.
Add eggs to the salad. Sprinkle generously with cheese shavings. Smear with dressing.
The finishing layer should mimic a cut of a watermelon. Form the pulp of the watermelon from the tomatoes. The green crust will represent a fresh cucumber grated on a fine grater. The light layer between the crust and pulp will be replaced by grated cheese. Cut the "seeds" of the watermelon from the olives. Complete the composition with them.
Before serving, let it brew for about an hour so that all layers are saturated.
