John Myers
Contents
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Ingredients
To garnish:
- 1 small Radish, white or red, (approx. 80 g)
- 1 small Cucumber, (approx. 80 g)
- 2 Pickles, Silesian, in a glass, (approx. 80 g)
- 6 small Onions, red
- 3 medium-sized Cloves of garlic, fresh
- 2 tbsp Dill, fresh
- 1 tsp Caraway seed
- 1 pinch Cumin
- 2 tsp Chicken broth, Kraft bouillon
- 1 tsp Sugar, fine, white
- 1 tsp Black pepper from the mill
- 2 tbsp Pickle broth, from the jar
- 2 tbsp White wine vinegar
- 2 tbsp Orange juice
- 1 tsp Worcestershire Sauce
- 3 tbsp Sunflower oil
- 2 Eggs, size M
- 2 Pinches Chilli flakes, dried
- Sprig of dill
- Flowers and leaves
Instructions
- Boil the eggs hard for 8 minutes, let them cool and peel them. Cut the meat loaf and the pickles into strips of approx. 4 x 4 x 40 mm. Wash and peel the radish and cucumber and plan or cut across into fine sticks (3 x 3 mm). Cap the onions and the cloves of garlic at both ends, peel and cut lengthways into thin slices and cut them lengthways into thin threads. Wash and chop the fresh dill.
- Mix all ingredients from meat loaf to Worcestershire sauce in a bowl and let steep for at least 30 minutes. Mix in the sunflower oil just before serving. Divide the sausage salad into the serving bowls.
- Halve the eggs lengthways, lightly salt the cut surfaces, sprinkle with chilli flakes and place on the sausage salad. Garnish the salad with sprigs of dill, flowers and leaves, serve at room temperature and enjoy.
Nutrition
Serving: 100gCalories: 39kcalCarbohydrates: 3.6gProtein: 1.9gFat: 1.8g
