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This homemade meat salad is a genuine classic that wins people over with its bold flavor and perfect consistency. Made in just 20 minutes, it offers a quick and tasty alternative to the factory-made products you'll find at the grocery store.
The first time I whipped up this meat salad myself, I couldn't believe how easy it was to get something so much better than store-bought versions. The fresh ingredients and personal seasoning touch really make all the difference.
Key Ingredients
- Strasbourg sausage: This forms the base of your salad, so pick a good quality one, preferably from your local butcher
- Pickles: They bring that signature tanginess and zip
- Mayo-yogurt blend: Gives you a smooth texture while being lighter than using just mayo
- Pickle juice: A hidden trick that really pumps up the flavor of your sauce
- Fresh herbs: They lift the taste and add brightness
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Step-by-step Guide
- Getting the sausage ready
- First, slice the Strasbourg sausage into rounds about 1 cm thick. Then cut these rounds into even strips. Size matters here – they should be thin enough to sit nicely on bread but not too small so they keep some bite. Another option: dice the sausage into 0.5 cm cubes for a different but equally enjoyable texture.
- Handling the pickles
- Cut the pickles into very thin slices on a cutting board. Save their juice or take some straight from the jar, as you'll need it later for the sauce. These thin pickle slices help spread the tangy flavor evenly throughout the salad.
- Making the creamy sauce
- In a big bowl, mix the mayo and plain yogurt in a 2:1 ratio. Adding yogurt makes the sauce lighter and fresher than classic recipes that only use mayo. Pour in the pickle juice (about 40 ml) and stir well. Season with salt and pepper. The pickle juice is the secret to that special aroma and gives the sauce a pleasant flavor that store-bought salads often lack.
- Putting the salad together
- Add the sausage strips and pickle slices to the sauce and gently fold until everything's evenly coated. Toss in the freshly chopped herbs – a mix of chives and parsley – and stir gently again. The herbs should go in last to keep their color and aroma intact.
- Finishing touches and resting
- Ideally, let the meat salad sit in the fridge for 15-30 minutes so the flavors can mingle. This isn't a must, but it does improve the taste. Before serving, taste again and adjust the seasoning if needed.
I've noticed this meat salad tastes particularly delicious when it has time to rest. If you make it the night before for a picnic or brunch the next day, all the flavors develop fully and the ingredients blend perfectly.
French Favorite
Meat salad is a popular French classic that probably came about when people looked for creative ways to use leftover meat and cold cuts. Today, it's a must-have at cold buffets, evening meals, and a beloved spread. The combo of flavorful cold cuts, tangy pickles, and creamy sauce creates a balanced taste experience, perfect as a quick snack or part of a bigger meal. The homemade version stands out because you can control the quality and amount of ingredients.
Serving Ideas
Meat salad works in so many ways:
- As a classic spread on fresh bread or open-faced sandwiches
- Stuffed inside wraps or sandwiches
- Alongside pan-fried potatoes or rösti
- As part of a cold buffet or barbecue spread
Mix It Up
You can play around with the basic recipe:
- For extra kick, mix in some mustard or chopped onion
- To make it fresher, add apple chunks or diced bell pepper
- For a heartier version, throw in chopped hard-boiled eggs
- For a Mediterranean twist, splash in fresh lemon juice and chopped olives
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Storage Tips
Your meat salad will keep in the fridge for about 2-3 days in an airtight container. Since it contains mayo, always keep it cold and don't refreeze it after it's been sitting at room temperature (like during a buffet). For the best flavor, take the salad out of the fridge about 10-15 minutes before serving – the flavors come through better this way.
After making this meat salad many times, I can say it's a reliable crowd-pleaser that never fails to impress guests. The effort-to-result ratio can't be beat – in just 20 minutes, you get a salad that's way tastier and fresher than anything store-bought. Give it a try and see for yourself how this simple but delicious dish wins hearts!
Frequently Asked Questions
- → What sausage works best?
- Go for a firm-textured option like Lyonnais or ham sausage. Avoid soft sausage so it holds its shape in the salad.
- → Can I skip the yogurt?
- Of course! Just use more mayo instead. Yogurt lightens the flavor but isn't a must. Quark or sour cream work just as well too.
- → Why add pickle juice?
- Pickle juice gives a fresh, mildly tangy kick and thins out the sauce for better mixing. It's the trick to enhancing the flavors!
- → How long will it keep?
- Stored in an airtight container in the fridge, it stays good for 2 to 3 days. Don’t leave it out for long due to the mayo and yogurt.
- → Which herbs are best?
- Chives and parsley are classic picks, but adding dill or chervil is great for extra freshness. Get creative!
- → Can I add other ingredients?
- For sure! Try diced onions, hard-boiled eggs, apple chunks, bell peppers, or even mustard or lemon juice to switch up the flavors.