Recipe Olivier with sausage - cooking features and photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Thinking about the festive table, any cook from the "home" can go over the most popular options for dishes in his mind. But almost no one ever refuses the Olivier recipe with sausage. This salad is too traditional to just pick up and pass by. It is both tasty and nutritious at the same time, it is prepared quickly and easily (especially if the hand is already stuffed). Undoubtedly, the original recipe included both quail meat and pineapples. But we know him for sausage and green peas. So to speak, a classic of the Soviet genre. Although, probably, you should not be limited solely to boiling. Experiment with ingredients, dressings, surprise guests with your own, developed and tested recipe. However, the classic Olivier recipe - with sausage and canned peas - should also be learned by heart.

A little about the products

The main ingredient, of course, is sausage. But you should pay close attention to this product when buying it. First of all, it should be understood that a kilo of good boiled sausage cannot be sold cheaper than a kilo of meat from which it is supposedly made.

Also, please pay attention to the expiration date, especially if you buy a product in the market. Not too fresh sausage will completely ruin the taste of the salad and can worsen the he alth of the eaters. As for mayonnaise, according to the classic recipe, Olivier with sausage is best seasoned with Provencal, and you should also pay attention to its expiration date. It is better to take canned peas from well-known manufacturers and in glass jars, so that, as they say, the product has a face. Let's take a potato not one that boils quickly, but one that keeps its shape even under the influence of mayonnaise.

Olivier with sausage: classic recipe

To put the recipe into practice, we will need: a good stew - half a kilo (you can take "Doctor", or "Ostankino", or any other of the modern options, the main thing is good), 3-5 potatoes, a jar of peas, 3 -5 eggs, a few pickles, Provencal mayonnaise for dressing, s alt, pepper. Among housewives, there have been disputes for a long time: whether or not to introduce carrots and onions into the salad? Let's leave these ingredients for now "overboard" of the basic recipe. So let's get started!

How to cook

The Olivier recipe with sausage and pickles is not replete with complexities andfrills.

1. Boil hard-boiled eggs (in boiling water for about 10 minutes). After cooling and peeling off the shell. Finely chop into cubes.
2. Boil the potatoes in their uniforms (15-20 minutes, depending on the variety). And wash it well first. We check readiness by piercing the peel of the root crop with a fork or a wooden toothpick. When the potatoes are cooked, cool them and clean them, cut into small cubes.
3. Open canned food with peas and drain in a colander. Excess fluid is useless to us.
4. The sausage is peeled and cut into small even cubes. We do the same with pickles.
5. In a large container, mix all the prepared ingredients. Season with mayonnaise gradually (the main thing here is not to overdo it, so as not to get a mushy state), pepper and s alt according to individual preferences.
6. By the way, advice: if you cooked according to this recipe Olivier with sausage, for example, during the day, and plan to serve it to the table only in the evening, then you need to dress the salad immediately before use. This will keep it from "draining".
7. You can decorate the dish with grated yolk, pea grains, egg mugs, sprigs of fresh herbs.

Carrot

About this root crop: if you want to add carrots to the Olivier salad recipe with sausage and pickles, then it must be boiled along with potatoes. Then cool and clean. And cut into similar cubes of small sizes. Add carrots to the total mass, and shewill give the salad a light aftertaste, very interesting, according to many. In any case, reviews of this variant of the dish are mostly positive.

Cucumbers

As for this component, mostly housewives prefer to use s alted or pickled fruits. The first - from the barrel. The second - with the use of vinegar. Here already, as they say, everyone chooses for himself. And another option: try using fresh cucumbers in the Olivier with sausage recipe. In winter, of course, they are expensive, but in the summer and autumn you can treat yourself?

Olivier salad: classic recipe with sausage (chicken +)

And here is an interesting variation on the theme of a classic dish, where the sausage is "diluted" with smoked chicken, and fresh cucumbers are used as an ingredient (by the way, instead of fresh ones, you can add lightly s alted ones - so the taste will be even richer and piquant). We will need: sausage - 250 grams, the same amount of smoked chicken fillet, 3 potatoes, a jar of canned green peas, 3 eggs, 3 cucumbers, s alt and pepper, mayonnaise for dressing food.

Cooking easy

1. According to the classic recipe, Olivier salad with sausage and chicken is quite simple. First, boil hard-boiled eggs (about 8 minutes), then cool them by pouring them with ice water, peel them. Cut both the protein and the yolk into cubes.
2. Boil potatoes right in their uniforms: wash the roots thoroughly and cook for 15-20 minutes. We check the readiness of the ingredient by piercing it with a fork or a wooden toothpick (skewer). After that, cool, clean frompeel, cut into cubes.
3. Open canned green peas, drain the water into a colander. Let it drain, as we don't need extra liquid in the salad.
4. Varenka cut into small cubes, we do the same with smoked fillets and cucumbers (some people prefer to peel them). In general, all ingredients should be cut in proportion - in small pieces.
5. In a container of a sufficiently large volume, mix all the ingredients prepared in advance and start seasoning with mayonnaise (in this case, it is best to use lightweight, not too greasy options). We do it as follows: we introduce the dressing sauce gradually, in portions, and mix the salad each time - it should not turn into a mushy state. At the end of the process, s alt and pepper the dish according to our individual preferences. Then it can be transferred to a beautiful salad bowl for serving (or distributed in portions in small bowls). And then - decorate with grated yolks, sprigs of greenery, pea grains. And you can treat the guests!

With pineapple (old classic recipe)

Do you know how Olivier was prepared in the nineteenth century? One of the main ingredients was the overseas fruit pineapple. Now it is quite available, so we are trying to implement this unusual Olivier recipe with sausage and pineapples. Even real gourmets will surely like such a peculiar aftertaste. Pineapple will emphasize the taste of other ingredients with pleasant sweet and sour notes. Certainly not at 19For centuries, the dish was prepared with boiled sausage, then they used all sorts of delights there, like hazel grouse. But the highest quality varenka will also be in perfect harmony with other products. Therefore, let's take: a pound of sausage, 3 medium-sized potatoes, a couple of fresh cucumbers, a jar of canned food - pineapples in their own juice. For dressing, we use mayonnaise sauce or sour cream - to choose from.

How to cook

1. Boil the eggs (about 8 minutes), then cool them in ice water, peel them, cut them into cubes rather finely.
2. Boil potatoes right in their uniforms (pre-wash!), peel, cut into cubes.
3. Open the peas and throw them in a colander.
4. Peel the sausage and cut into cubes.
5. Open the pineapple and decant the excess liquid. Cut into cubes.
6. Peel the cucumber and cut into cubes.
7. In a container, mix all the ingredients and season with sauce or sour cream. S alt and pepper at the end and serve. Bon appetit everyone!