Westphalian pasta salad

Ingredients for 4 servings:

• 250 g pasta (spirals)
• 2 carrots
• 150 g peas, split fresh or frozen
• 250 g meat sausage
• 1 onion(s)
• 1 apple, sour
• 3 gherkins
• 1 class can/n corn (drained weight approx. 140 g)
• 3 tbsp mayonnaise
• 150 g yogurt
• 2 tbsp ketchup
• 2 dashes Worcestershire sauce
• Salt and pepper, white, freshly ground
• some cayenne pepper
• some honey
• 1 pinch(s) curry powder
• 2 eggs, hard-boiled

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cook the pasta in plenty of salted water until al dente; rinse in cold water, drain and allow to cool, then transfer to a bowl. Peel and wash the carrots, cut into ½ cm cubes and cook in salted water until al dente. Just before the end of the cooking time, add the peas. Drain the vegetables and rinse in cold water, drain and allow to cool, then add to the bowl. Peel the sausage, peel the onion, peel and core the apple, and cut everything, including the cucumber, into ½ cm cubes. Add to the bowl along with the corn. Mix the mayonnaise with yogurt, ketchup, and a little cucumber juice. Season the dressing with Worcestershire sauce, salt, pepper, cayenne pepper, honey, and curry powder to taste and stir into the salad. Roughly chop the hard-boiled eggs and stir in. Let the salad sit for 1 hour. Then season again. If the noodles have absorbed a lot of liquid, simply stir in a little more cucumber juice.