Classic noodle salad with meat sausage

Name: Classic noodle salad with meat sausage
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g frozen peas; 1 TABLESPOON Mustard; 1 Egg yolk (size M); 3 TABLESPOONS fruit vinegar + something to taste; 7-10 Tbsp Salt; 100 ml Sunflower oil; 7-10 Tbsp Pepper; 300 g Spiral noodles; 4 Eggs (size M); 150 g Pork sausage; 1 collar Parsley; 1 can(s) (425 ml) Vegetable corn; 150 g Whole milk yoghurt

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g frozen peas
1 TABLESPOON Mustard
1 Egg yolk (size M)
3 TABLESPOONS fruit vinegar + something to taste
7-10 Tbsp Salt
100 ml Sunflower oil
7-10 Tbsp Pepper
300 g Spiral noodles
4 Eggs (size M)
150 g Pork sausage
1 collar Parsley
1 can(s) (425 ml) Vegetable corn
150 g Whole milk yoghurt

Directions

1
Defrost peas at room temperature. For the mayonnaise, place mustard, egg yolk, vinegar and 1/2 teaspoon salt in a slim mixing bowl. Add oil and mix the egg yolk with the blender at lowest speed to an emulsion. Only when a connection is clearly visible from the outside, slowly pull up the hand blender and mix the remaining oil in the beaker with the emulsion to a mayonnaise. Season with pepper
2
Prepare the pasta in boiling salted water according to the instructions on the packet. Boil eggs in boiling water for 8-10 minutes until hard. Peel the skin from the sausage. Halve the sausage lengthwise and cut into slices. Wash parsley, shake dry, pluck leaves from stalks and chop
3
Pour the pasta into a sieve, rinse with cold water and drain well. Drain the corn and let it drain. Mix yoghurt, mayonnaise, parsley, noodles, corn, peas and sausage into a salad. Season with salt, pepper and vinegar. Peel the eggs and chop them into small pieces. Add to salad and fold in carefully