Olivier With Sausage For The New Year Of The Pig - A Recipe With A Photo Step By Step

Olivier with sausage for the New Year of the Pig is a familiar and beloved New Year's salad with a design that is relevant for 2019!

Ingredients

For the salad:

Potatoes - 850 g

Carrots - 80 g

Eggs - 4 pcs.

Fresh cucumber - 0.5 pcs.

Pickled cucumber - 50 g

Boiled sausage - 200

Sour cream - 150 ml

Mayonnaise - 2 tablespoons

Salt, pepper - to taste

Boiling water - as required

For decor:

Boiled thick sausage - 1 piece

Boiled thin sausage or small sausages - 2 pcs.

Olives - 1 pc.

Fresh parsley - optional

• 132 kcal
• 2 hours
• 2 hours
• 4 hours

Photo of the finished dish

Step by step recipe with photo

Olivier with sausage for the New Year of the Pig is, in my opinion, the best way to simultaneously prepare a traditional salad and honor the patroness of the upcoming New Year 2019!

A ready-made Olivier according to my usual recipe definitely does not hold any sculptural forms, but with the addition of a couple of pieces of sausage on this salad, you can make a very charming pig. Her ears are made of a thin piece of a thick stick of boiled sausage, a piglet is made of a thinner one. Legs can be made from thin sausages, small sausages or, at worst, sausages (you don't need a festive dystrophic pig, do you?). In my opinion, a pretty sow.

In addition to the time for preparing the salad itself, its design requires about 10 minutes - including wiping the edges of the plate!

Cook until tender (soft when punctured with the tip of a knife) potatoes and carrots. Cook eggs hard-boiled (about 12 minutes). Let the ingredients cool.

Drain the water at the peas, holding the open lid of the jar.

Cut cucumbers of both types into small cubes.

We clean the eggs and cut them into small cubes. You can cut off a couple of pig eye plates from them before cutting.

Cut the boiled sausage into small cubes (you should have 1 thin piece of sausage for the ears).

Peel the boiled carrots and cut into small cubes.

Peel the boiled potatoes and cut them into small cubes.

Season the salad with sour cream, mayonnaise, salt and a little pepper.

Stir well and check the seasoning level. You may have to add some salt. If you are not going to eat this salad right now, then before serving it you need to let it stand in this very bowl, and not in the one in which you will serve it. Because immediately after cooking, it has a different consistency than after a few hours.

When it becomes clear that the salad has stood (it has become thinner - the cucumber gives off juice), you can put it in the bowl in which it will be served, level the surface and wipe the edges.

We cut out a piglet from a not very thick boiled sausage, digging 2 holes in it with the sharp tip of a knife. A squiggle tail - from a piece of such a sausage, cut in a spiral. The same two details could be made from sausages.

The ears are a circle of a large sausage, the lower quarter of which has been cut off, and after that it is again cut in half along the axis of symmetry.

The legs of a pig are made from a sausage cut in half across and with hooves cut out. If you do not feel sorry for another sausage, then you can cut the lower jaw of a pig from it - this is a strip of the top of the sausage, a cut along.

Well, now all that remains is to mount our pig! The eyes are made from two slabs of egg white and an olive cut in half.