A picnic and party-table staple in Bavaria, this cold pasta salad pairs pasta and beef sausage, both quickly boiled together in a pressure cooker, with a tangy mustard-yoghurt dressing. Built on olive oil rather than mayonnaise, it stays heart-friendly and holds up for hours outdoors.
Add plenty of water, the pasta, eggs and beef sausage to the pressure cooker, close the lid, cook for 4 minutes once it reaches pressure, then turn off the heat and let it release naturally.
Drain the pasta, eggs and sausage and rinse under cold water, then peel and slice the eggs.
Whisk together the yoghurt, mustard, olive oil, salt and pepper until smooth.
Toss the cooled pasta, sausage, egg slices, chopped gherkin and onion with the dressing, then chill for at least 30 minutes before packing it cold into the picnic basket.
Boiling the sausage and pasta together saves time, but watch that the sausage does not overcook and split. Allergens: contains wheat (gluten, pasta), milk and dairy (yoghurt), egg.
If you use less mustard and add a teaspoon of honey instead, the dressing turns milder; a few drops of pickle brine also help balance the tartness.
Admin DadaGastro · verified in test kitchenPiknik sepetinde saatlerce bekledi ama tazeliğini hiç kaybetmedi, hardallı sos özellikle çok beğenildi.
Düdüklü tencerede 4 dakika tam kıvamında oldu, makarna ne fazla yumuşadı ne diri kaldı. Sadece 30 dakikalık dinlenme süresi bende yetmedi, buzdolabında bir saat bekletince tatlar daha iyi oturdu.
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