Hearty noodle salad with egg

Name: Hearty noodle salad with egg
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 600 g released Kasseler cutlet or meat sausage; 500 g Pasta (e.g. Spirelli); 7-10 Tbsp salt, 300 g frozen peas; 4-5 Eggs; 2 red peppers; 250 g medieval Gouda cheese; 150 g Skimmed milk yoghurt; 400-500 g Salad Mayonnaise; 7-10 Tbsp Cayenne pepper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

600 g released Kasseler cutlet or meat sausage
500 g Pasta (e.g. Spirelli)
7-10 Tbsp salt, 300 g frozen peas
4-5 Eggs
2 red peppers
250 g medieval Gouda cheese
150 g Skimmed milk yoghurt
400-500 g Salad Mayonnaise
7-10 Tbsp Cayenne pepper

Directions

1
Cook the pork loin in boiling water for about 45 minutes
2
Cook the pasta in plenty of boiling salted water for 8-10 minutes. Add peas and cook for 2-3 minutes. Boil eggs hard
3
Take out the casserole. Quench the pasta with the peas and drain. Quench the eggs. Let everything cool down
4
Clean and wash the peppers. Cut into fine strips. Dice Gouda and Kasseler or sausage. Peel and cut the eggs into eighths
5
Stir yoghurt and mayonnaise until smooth. Season with cayenne pepper and salt. Mix with the salad ingredients and leave to soak for at least 2 hours. Season to taste