Smoked sausage salads

Smoked sausage has a unique taste that many people like. As part of multi-component snacks, it goes well with fresh, boiled and pickled vegetables, cheese, green peas and corn, giving the dishes a moderately savory taste and unique aroma. Smoked sausage salads are nourishing and appetizing. The simplicity of their preparation allows you to pamper such household snacks as often as you like. Do not be ashamed to offer a similar dish and guests.

Cooking Features

Most smoked sausage salads are cooked quickly, it does not require great skill. However, knowledge of a few moments is useful even for an experienced hostess.

Smoked sausage can be different. The most expensive is smoked sausage, but for salads it is stiff. The choice is better to stop on cooked smoked sausage. By production of various grades of sausages use a different set of spices, sometimes add a significant amount of garlic. If the recipe does not indicate the specific type of sausage recommended for use, you can orient yourself to your taste, but it is still better to give preference to products whose garlic smell is not very pronounced.
When choosing a sausage for salad, attention should be paid to its composition and price. If the sausage falls into a low category, the meat in its composition is not in the first place, the shelf life has expired or is nearing its end, and the purchase should be abandoned. If the price of sausage is greatly reduced, it should be alerted. The quality of smoked sausage largely depends on the taste of the finished dish.
Smoked products can be natural or chemical. In the first case, smoking is carried out in special chambers under the influence of smoke, in the second case, instead, a special seasoning is added to the composition - “Liquid Smoke”. Natural smoked sausages are more expensive. Many consider this product safer for health. This is a common misconception. The product of natural smoking may contain even more carcinogens than prepared with the addition of “Liquid Smoke” - much depends on the quality and quantity of this additive. The advantage of natural smoked sausage is a more harmonious taste.
Before adding heat-treated products to a salad, they must be cooled to room temperature. If you combine hot and cold foods, the snack will quickly turn sour.
If the salad is not flaky, refill it shortly before serving, so it will retain its freshness longer.

Smoked sausage salads can be found in the cuisine of different nations. The recipes were influenced by the culinary traditions of different countries. With the seeming similarity of the recipes of the snack with the smoked sausage, in fact, they are far from being identical to your taste.

Moskovsky salad with smoked sausage

Composition:

smoked sausage - 0, 25 kg;
potatoes - 0, 25 kg;
carrots - 150 g;
pickled cucumbers - 0, 2 kg;
chicken egg - 3 pcs .;
canned green peas - 150 g;
mayonnaise - 0, 2 l.

Method of preparation:

Wash potatoes and carrots. Without cleaning, put in a saucepan, cover with water, boil until cooked. After cooling, peel and cut into cubes approximately the size of a pea. Put in a large bowl.
Boil hard boiled eggs. Place under a stream of cold water to cool faster. Peel, cut in the same pieces as carrots and potatoes, put them.
Cut the pickled cucumbers into small cubes, add to the other ingredients.
Clean the sausage, cut into small cubes, put in a container with other products.
Hide the jar with green peas, drain the liquid from it, pour the peas in a bowl to other ingredients.
Add mayonnaise, mix.

The “Moscow” salad in taste and appearance is reminiscent of the well-known “Olivier” salad, but smoked sausage gives it a special taste.

Italian salad with smoked sausage and radish

Composition:

smoked sausage - 0, 35 kg;
chicken egg - 4 pcs .;
spinach - 100 g;
radishes - 0, 2 kg;
olive oil - 80 ml;
lemon juice - 40 ml;
salt - to taste.

Method of preparation:

Boil water, dip the cleaned sausage into it, boil it for 5 minutes, remove and cool it. Cut into semicircles.
Wash the radish, cut off the tips. Each vegetable cut in half, then cut into semicircular slices.
Cool boiled eggs cool under running cold water, free from shell. Cut into thin slices.
Wash, shake off spinach water. When it dries, chop it with a knife, not too shallow.
Put the crushed ingredients in a bowl, mix.
In a separate container, combine lemon juice and olive oil, adding a little salt. Beat with a whisk or fork so that the sauce has a uniform consistency. Season the salad.

The recipe for this smoked sausage salad will appeal to supporters of healthy food.

Hungarian salad with smoked sausage and sweet pepper

Composition:

smoked sausage - 150 g;
sweet pepper of different colors - 0, 4 kg;
garlic - 2 cloves;
onions - 100 g;
green onions - 50 g;
fresh dill - 50 g;
fresh parsley - 50 g;
sour cream - 100 ml;
grape vinegar (6%) - 20 ml;
salt, black pepper powder - to taste.

Method of preparation:

Skip the garlic through the press.
Chop the washed and dried dill and parsley as small as possible, put to garlic.
Add salt, pepper, vinegar and sour cream. Whisk with a whisk. Temporarily set aside the sauce.
Wash peppers, blot with a napkin. Remove the stalk with seeds. Cut the pepper pulp into strips, fold into a bowl.
Peel the sausage, cut it into thin pieces, put it to the pepper.
Free from the husk, cut the onion into thin half-rings, add to the pepper and sausage.
Season with cooked sauce.
Put in a salad bowl, sprinkle with finely chopped green onions.

Hungarian version of smoked sausage and sweet pepper salad will appeal to lovers of savory snacks.

German salad with smoked sausage and fresh cabbage

Composition:

smoked sausage - 0, 3 kg;
white cabbage - 0, 3 kg;
fresh cucumbers - 0, 3 kg;
mustard - 5 ml;
sour cream or mayonnaise - 0, 2 l;
roasted peanuts - 100 g;
salt, pepper - to taste.

Method of preparation:

Wash cabbage, remove the top leaves. Cut a part of the desired size from the head, finely chop, put in a container in which you will prepare the salad.
Salted cabbage, remember hands.
Chopped smoked sausage cut into strips, put to the cabbage.
Wash, dry cucumbers with a napkin. Cut off the tips. Cut the fruit into strips, combine with the rest of the components.
In a separate container, mix the mustard and sour cream, season the salad with the resulting sauce.
Put the salad in a dish.
Put the peanuts in the mortar and crush to a large crumb. You can chop nuts in small batches.
Sprinkle the salad with crushed peanuts, serve.

Despite the fact that there is smoked sausage in the composition of the dish, it cannot be called heavy. People who monitor the calorie intake will certainly appreciate this recipe.

Salad “Taiga Hunter” with smoked sausage and beetroot

Composition:

hunting sausages - 0, 3 kg;
pickled gherkins - 0, 2 kg;
beets - 150 g;
onions - 150 g;
carrots - 150 g;
fresh cilantro or parsley - 50 g;
mayonnaise - to taste.

Method of preparation:

Smoked sausages cut into small circles, put in a bowl.
Chop the pickled gherkins in the same way, put them to the sausage.
Peel the onions, cut into small pieces. Fill with hot water. After 2-3 minutes, squeeze the onions, add to the sausage and cucumbers.
Boil beets and carrots or bake until tender. Let the vegetables cool by taking them out of the water. Peel, cut into small cubes, send to the rest of the ingredients.
Add mayonnaise to the bowl, mix the products.
Having transferred the appetizer to a salad bowl, sprinkle it generously with chopped greens.

This version of the salad belongs to the winter category. Snack for this recipe is unusual, with a sweetish and at the same time savory taste, slightly reminiscent of a vinaigrette.

Alsatian salad with smoked sausage and cheese

Composition:

smoked sausage - 0, 2 kg;
hard cheese - 0, 2 kg;
pickled cucumbers - 150 g;
chicken egg - 3 pcs .;
mayonnaise, fresh greens - to taste.

Method of preparation:

Cut the sausage into strips, put it in a bowl.
Cut the cheese into cubes or the same slices as the sausage. Add to sausage.
Cut the pickled cucumbers into small cubes or strips, put them to sausage and cheese.
Cool eggs, hard-boiled eggs, cut into thin slices or cubes of medium size, combine with other ingredients.
Add greens finely chopped with a knife, season with mayonnaise.

Despite the fact that the composition of this snack includes a minimum of ingredients, its taste is unlikely to leave any gourmet indifferent. This is one of the most satisfying options for smoked sausage salad.

How to decorate a salad with smoked sausage

The seductive aroma of smoked sausage makes the salad, in which this component is present, appetizing without any decor. This fact does not relieve the cook from the need for a beautiful snack design, especially if she is preparing for the holiday table. You can offer a few simple options for decorating such dishes.

Put lettuce leaves on a dish, put a snack on them, giving it the shape of a hillock, put a sprig of greens or a flower from a tomato, egg, cucumber, radish on top. To make a flower, a vegetable is cut into as thin as possible plates. One of them is turned into a tube, the others are laid alternately around it. The result is a design that resembles a bud.
Do not mix one of the components of the salad (cheese, egg, carrot) with other ingredients, leaving it in order to cover the appetizer in a monotone layer. Then on its surface it will be possible to make inscriptions or figures from products of contrasting color (pieces of olives, bell peppers).
Salad can be laid out on a dish, giving it the shape of an object or an animal related to the holiday.
When serving in portions, you can use molds or cans without a bottom. Salad is laid out inside these devices, tamped with a spoon or a special press. Then the container is removed, and the appetizer has a cylindrical shape on the plate.

A good idea would be to serve a salad with smoked sausage in wide glasses or ice cream bowls.

Smoked sausage salads are a simple appetizer option that can decorate a festive table. Many recipes of this dish allows you to choose the option for almost every taste.