John Myers
Ingredients for 12 servings:
- 1 kg farfalle
- 500 g mayonnaise, good
- 400 g butter cheese in one piece
- 500 g meat sausage (not poultry sausage, not with garlic!)
- 1 can of tangerine(s) in its own juice (medium-sized can)
- salt and pepper
- e.g. peas, frozen, or corn
- possibly cream
Instructions
Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 20 minutes
easy to prepare, filling
Cook the farfalle until al dente, drain, and let cool. Drain the mandarins, reserving the juice. Pour the mayonnaise into a large bowl and whisk with the mandarin orange juice until smooth. The consistency should be slightly runny. Season with plenty of pepper and a little salt. Cut the butter cheese and pork sausage into cubes and fold into the mayonnaise along with the mandarin oranges. Add the farfalle and mix everything together. Add thawed peas, if desired. Let it sit in the refrigerator for at least 2 hours. Caution: The pasta will literally swallow the mayo. If there’s not enough left, stir in a little heavy cream to prevent the salad from being too dry. Tips: Any other type of pasta that stays al dente can be used. Do not use poultry sausage, as it is too soft in consistency. Garlic sausage will ruin the flavor. If you prefer a more “vegetable” flavor, add peas or corn.
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