Salad with smoked sausage: simple and delicious recipes

Italian greetings

Salad with smoked sausage in Italian prefers salami (the combination of meat in the sausage does not matter. Lean beef with fatty pork is also allowed, and veal with a bird. Delicate fat will not hurt the taste). His recipe is quite democratic and simple, the ingredients are concise:

• 350 city. lightly boiled smoked sausage;
• 3, and better 4 hard boiled eggs;
• 200 city. red or white oblong radishes;
• 100 city. spinach greens.

Krisimo spinach so, as we like it, cubes (arbitrarily, not on the line - centimeter by centimeter) cut boiled and cooled sausage, slices (not flickering!) shred eggs and radishes.

Mix everything in a deep salad bowl and pour the marinade. Give it a couple of minutes, to seep, shake well, covering the salad bowl with a convenient lid, and serve.

The marinade is simple:

1. a quarter of a glass of freshly squeezed lemon juice or diluted 6 percent table (can be the culprit) vinegar;
2. half a glass of olive (odorless sunflower oil) oils;
3. salt.

Pour juice or prepared vinegar into the oil, add salt to taste, stir the wood well (not metal!) spoon (you can use bamboo sushi sticks). Here, actually everything. Enjoy your meal!

Do not add salt to the salad before, how to fill it with marinade - spoil the dish. There is enough salt in the marinade. As a last resort, you can salt it right on the plate.

Hungarian salad recipe

This salad with smoked sausage is not an innovation in Hungarian cuisine. Smoked with juicy vegetables - traditions, rooted in the deep Middle Ages. As soon as the last piece of greens gets into the salad, you don't have to wait, while the ingredients make friends - you can eat right away.

We wash, we clean, cut:

• 100 city. sausages (it is possible, as in the first recipe for Italian salad, use salami);
• 1 red, 1 yellow or green sweet (big and juicy) paprika;
• 2 large garlic cloves;
• large onion (you can use a salad);
• nice bunch of green onions;
• generous "bouquet" of dill.

Sausage and peeled peppers with trimmed stalk, planed with straws, onion - neat half rings, grind garlic with a garlic press. We mix everything in a vessel with deep walls. Pour the dressing. Stir.

The composition of products for the preparation of refueling is small:

1. ground pepper;
2. half a glass of fat, but not very thick sour cream;
3. 1 Art. l. balsamic (white wine) vinegar (you will not find - add the culprit, apple, slightly diluting it);
4. salt.

The recipe is simple: vinegar and sour cream mix (we are not afraid of lumps, if this happens - a normal process), add a pinch of salt and pepper (pepper can be spared, Hungarian salad with smoked sausage is not against spiciness).

Before, how to put a delicious salad on the table, mix it well (preferably with a flat wooden spatula) and generously sprinkle with herbs. Chopped or torn - choose, as you prefer. It looks nice and so, and so on. Hungarians would say: "Jo etvagyat kivanunk" - Bon appetit!

TOP 3 salad recipes with smoked chicken breast and beans

Salad from fraternal Belarus

This Polissya recipe interestingly echoes the taste of smoked meat, boiled sausages and smoked chicken. Cook it for a short time, the greatest time spent on cooking eggs cool (3-5 minutes), boiling chicken breast (5-10 minutes) and slicing.

We take:

• 300 city. boiled (without fat) sausages;
• 150 city. smoked sausages;
• 200 city. smoked brisket;
• 2 large fresh cucumber;
• 3 boiled and chilled eggs;
• 150 city. yellow (fatty) cheese;
• mayonnaise (it is better to take a salad).

Smoked cut into thin strips, boiled sausage, as well as other ingredients - pass through a large grater. Mix everything with mayonnaise, form a slide, sprinkle with finely grated cheese on top. Bon appetit, as Belarusians say.

"Fatherland"

One name for the salad says that its recipe was made by ethnic Germans. Delicious and simple set of products, unusual combination. Originality. Volume. All those, what I would like to see at a dinner or holiday table.

It is necessary to take:

• 400 city. (half a head of cabbage) cabbage;
• 300 city. smoked (it does not matter - with fat or without) sausages;
• 2 heavy cucumber;
• handful of roasted peanuts;
• mayonnaise (mostly olive);
• salt (can be excluded from the recipe, can be used - to your liking).

Shake the cabbage like this, as we do it on soup or borscht. Sausage - the length of a thin straw. Cucumbers - small cubes or large straws (preferably the first option, but if you prefer the second, the salad will still be delicious). Mix everything with mayonnaise, sprinkle with lightly chopped peanuts on top. Update?meg Appetit - good appetite!

After, how you shred the cabbage, it is better to squeeze or rub with your hands. This will make it softer. Add a drop of salt - let the juice. It is also delicious and does not interfere with the main note of salad.

Salad of the descendants of the Ibero-Romans

The recipe came from the Iberian Peninsula - from the Spaniards, who know the meaning not only in women's charms, passionate flamenco and stormy adrenaline bullfight. Culinary masterpieces are also typical of the Spaniards. Energy, spent on passion, requires compensation - a delicious and hearty lunch. The recipe for this salad is from this area.

It is necessary to prepare:

• 100 city. boiled and smoked (porcine, chicken, of turkey meat, venison) ham;
• 100 city. moderately fatty smoked sausage;
• 100 city. boiled beef tongue;
• 50-70 city. greasy cheese;
• carrots (boiled so, so that it is still slightly crunchy);
• can of corn;
• 150 city. (mostly raw, but can be canned) olives;
• 1-2 teeth (medium size) garlic;
• mayonnaise, ground pepper, salt - to taste.

Cut the tongue and sausages into strips of any size, tremo cheese and carrots on a large grater, olives cut into four oblong pieces (along, and not across the berry), garlic - small straws (pressing it slightly after cutting with a knife, to let the juice).

Mix, pour corn (drain the juice!), pepper, quite a bit of salt, mix. Add mayonnaise and stir again with a wooden spoon. We try. If you feel, that salt is not enough, add a drop - do not part: smoked through 5-7 will discover its taste and salt can become a lot. Before serving, the salad with smoked sausage should be sprinkled with a little ground black pepper. Buen profit - a good appetite!