Ingredients with Measurements:
- 1 lb Pinkel sausage, sliced
- 6 hard-boiled eggs, peeled and chopped
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large skillet over medium heat, cook the sliced Pinkel sausage until browned and crispy, about 10 minutes. Remove from heat and let cool.
2. In a large bowl, combine the cooked Pinkel sausage, chopped hard-boiled eggs, chopped celery, chopped red onion, chopped parsley, and chopped chives.
3. In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
4. Pour the dressing over the Pinkel and egg mixture and toss to coat evenly.
5. Serve immediately or chill in the refrigerator until ready to serve.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature: None
Serving size: 6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 28g
Carbohydrates: 6g
Protein: 18g
Substitutions for ingredients:
- Pinkel sausage can be substituted with any smoked sausage or kielbasa.
- Red onion can be substituted with white onion or shallots.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Dijon mustard can be substituted with yellow mustard or whole grain mustard.
Variations:
- Add chopped pickles or pickle relish for a tangy twist.
- Use leftover ham or bacon instead of Pinkel sausage.
- Add diced apples or grapes for a sweet and crunchy addition.
Tips and tricks:
- Make sure to let the Pinkel sausage cool before adding it to the salad to prevent the eggs from cooking.
- For a creamier dressing, add more mayonnaise or Greek yogurt.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
Store the Pinkel and egg salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the Pinkel and egg salad in a large bowl or on individual plates. Garnish with additional chopped chives or parsley.
Garnishes:
Chopped chives or parsley
Pairings:
This salad pairs well with crusty bread or crackers.
Suggested side dishes:
Roasted vegetables or a green salad
Troubleshooting advice:
If the dressing is too thick, add a splash of water or apple cider vinegar to thin it out.
Food safety advice:
Make sure to cook the Pinkel sausage to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Pinkel sausage is a traditional smoked sausage from Northern Germany, made with pork, oats, and spices.
Flavor profiles:
This salad has a smoky and savory flavor from the Pinkel sausage, balanced by the tangy and creamy dressing.
Serving suggestions:
Serve this Pinkel and egg salad as a main dish for lunch or dinner, or as a side dish for a barbecue or potluck.
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