Aunt Helma's best pasta salad

Ingredients for 5 servings:

• 6 eggs, size M
• 2 small onions
• 250 g peas (can)
• 325 g meat sausage (ham sausage)
• 400 g spiral noodles
• 250 g meat salad
• 400 g mayonnaise
• 200 g remoulade
• 1 tsp, heaped mustard, medium hot
• 1 tsp Maggi
• 1 tbsp tomato ketchup
• 1 tsp, heaped pepper, freshly ground
• 2 tsp, heaped salt
• 1 tbsp, heaped sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 40 minutes

Boil the eggs for 7 minutes until soft-boiled, then let cool. Cook the pasta until tender (not al dente) and drain in a colander. Do not rinse with cold water. Return to the pot, put the lid on, and let cool. Finely dice the onions. Cut the sausage into nice cubes. Dice the eggs finely, and drain the canned peas through a colander. Pour some tartar sauce into a large bowl. Add half of the pasta. Then add the meat salad, carefully stirring occasionally, from bottom to top. Season with the spices, add the tablespoon of sugar, and taste. Then add the diced sausage. (If pork isn’t desired, poultry sausage will work too.) Add Maggi, mustard, and tomato ketchup. Finally, add the eggs, onions, and peas with the mayonnaise, and fill with the rest of the pasta. Mix everything carefully but well, from bottom to top, and don’t forget to season! It’s best to prepare it the day before so that the salad can marinate overnight in the fridge.