John Myers
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Paprika – Meat Salad
The perfect paprika – meat salad recipe with a picture and simple step-by-step instructions.
- 70 g Sausage, finely cut into strips
- 30 g Jagdwurst, finely cut into strips
- 4 tbsp Mayonnaise [homemade: egg, mustard, oil, spices, lemon juice]
- 1 tbsp Milk
- 1 tbsp Red peppers, finely cut into strips
- 1 piece Cornichon pickles, pickled, diced
- 5 g Grated carrots
- 1 Msp Sweet paprika
- 1 Msp Garlic granules
- 1 Msp Celery leaf powder
- 1 Msp Dried parsley
Mayonnaise:
- You can make the mayonnaise yourself by whisking egg, mustard, oil, spices and some of the paprika and carrot, lemon juice and some milk in the mixer. Now slowly add the oil, spoon by spoon, mix, add a little more, mix, etc., until a frothy, creamy mixture results.
Vegetables, meat sausage and spices
- Finely cut the vegetable pieces and sausage into strips and mix lightly with the spices. Do not make the seasoning too strong (in Msp), as the taste is enhanced by the mayonnaise.
Mix and store:
- Now stir the two masses together loosely and store them in the refrigerator until they are ready to eat. The meat salad is well suited for breakfast, snacks and served with potatoes on a lettuce leaf as a side dish.
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