Salad "Anthill" with sausage and corn - nourishing and easy to prepare. The appetizer owes its name to fried potato chips, which randomly wrap up a tasty middle. Under the potato “needles” a doctor's sausage salad with juicy corn, eggs and pickled cucumbers is hidden.
In this dish it is important to properly prepare potato chips so that they do not fall apart and are not cooked. For slicing, you will need a slicer or a grater for Korean carrots: just like I didn’t try to manually cut thin and identical slices of potatoes, it didn’t work, only professional chefs easily cope with such a task!
Then from the potatoes need to wash off the starch, and dry the chips. For frying, use a deep frying pan with non-stick coating and refined oil. You will have to fry in small portions, putting the potatoes in a well-heated oil, otherwise porridge will come out. If there is a deep fryer, then it's time to apply it.
- Cooking time: 35 minutes
- Servings: 3-4
Ingredients for “Anthill” salad with sausage and corn
- 250 g of boiled sausage;
- 1 jar of canned corn;
- 2 pickled cucumbers;
- 3 eggs;
- bunch of parsley;
- 100 g of mayonnaise;
- 4-5 potato tubers;
- 2 teaspoons cumin;
- cooking oil for frying;
- fresh dill, salt, pepper.
The method of cooking the original salad “Anthill” with sausage and corn
Peeled potatoes with a slicer cut finely. To get quite long and narrow chips, we have peeled potato tuber with a long side parallel to the knives.
You can also use Korean carrot grater for slicing - you get narrow and long strips.
Rinse the sliced potatoes with cold water to wash off the starch, then lay out on a towel, carefully dry.
In a pan with a non-stick coating, heat the refined vegetable oil. Fry potato chips in small portions until golden brown. When all the potatoes will be roasted, salt, sprinkle with cumin.
Put the finished potatoes on a paper towel or napkins so that excess oil is absorbed into the paper.
Boil hard-boiled eggs, cool in ice water, clean, chop finely.
Boiled sausage cut into thin slices, add to chopped eggs. An important rule of any salad - the ingredients need to be cut about the same.
Pour the canned corn on a sieve, rinse with cold boiled water.
Add corn to sausage and eggs.
Next, cut finely pickled or pickled cucumbers, add to the rest of the ingredients.
Season with a salad with fresh herbs - parsley, cilantro, dill or green onion will do.
Add mayonnaise, pepper lettuce with freshly ground black pepper, mix.
Put the salad on a large plate in a slide.
From above we lay out the “needles” - fried potato chips.
We decorate the salad “Anthill” with sausage and corn with sprigs of fresh dill and corn kernels. Immediately serve on the table. Enjoy your meal!
I advise you to serve the “Anthill” salad with still warm potatoes, it will taste better.
