Fruity meat salad

Ingredients for 8 servings:

• 500 g meat sausage, good
• 200g roast or cooked meatloaf, leftovers, also good leftover bratwurst, frankfurters, etc.
• 1 small jar of pickled gherkins
• 1 onion(s), finely diced
• 3 eggs, hard-boiled
• 1 can mushrooms, small heads
• 1 can of mandarin oranges or peaches
• ½ jar pepper(s), pickled
• 200 g mayonnaise
• 150 g yogurt
• Lemon juice, approx. 3 tbsp
• Horseradish, approx. 2 tbsp
• salt and pepper
• nutmeg
• Sugar
• e.g. herbs (salad herbs), dried or better frozen

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

somewhat unusual – very tasty

Cut the sausage and meat into thin strips or cubes, as well as the gherkins. Halve the boiled eggs and mash the egg whites with a fork, setting the yolks aside for the dressing. Sauté the onion until translucent. Halve the mushrooms, depending on their size, or leave them whole. Cut the bell peppers into thin strips or cubes. Halve the mandarin orange segments (dice the peaches), reserving the juice and setting it aside for the dressing! Carefully mix all the prepared ingredients together in a bowl. Finely mash the egg yolks with a fork. Add the remaining dressing ingredients to the egg yolks and stir into a thick salad dressing. Season to taste with the fruit juice. If you like, mix in 2 tablespoons of dried salad herbs or frozen herbs. Pour the dressing over the solid ingredients and fold in gently. The salad tastes best when it has been refrigerated for at least 3 hours. We bake fresh rye rolls to serve it with. Can also be served with cooked pasta as a colorful pasta salad. Also delicious with new potatoes.