How to cook delicious Olivier with sausage. Olivier salad with sausage and peas (classic recipe)

Of course, in modern cooking there are dozens of different variations on how to cook Olivier salad (with mushrooms, shrimp, squid and other exotic). But the most popular is the classic recipe - Olivier with sausage, necessarily boiled, "Doctor".

The composition of the Olivier - what, besides the sausage?

• Potato. You will need 4-5 medium-sized tubers for a standard salad bowl, about 500-600 g. Boil the potatoes in their "uniforms", that is, together with the peel, until cooked. To prevent the salad from turning out to be too starchy, do not take friable and easily boiled varieties, and also do not add too many potatoes to the Olivier, observe the proportions.
• Carrot. For the salad, you will need 1-2 medium carrots with a total weight of 200-300 g. This amount is enough to add sweetness and the necessary variegation to the salad. Try to choose sweet root vegetables that are rich in orange. They should also be boiled whole without peeling the skin.
• Boiled sausage. The meat ingredient for Olivier must be of high quality and always fresh, since it will not be cooked. The standard amount of "boiled" is about 400-500 g. Doctorskaya-type sausage will do, always without lard.
• Chicken eggs. Olivier will take 4-6 pieces, preferably large and fresh. You need to boil them hard-boiled, but no more than 10 minutes, then they will not be overcooked and remain tender.
• Cucumbers. The original recipe uses pickled cucumbers, however, they can be replaced with pickled and partially fresh fruits. The amount is added to taste, depending on the degree of "salinity" of the product and the size. As a rule, 1-2 pieces are enough, about 150 g.
• Polka dots. You will need canned green peas of brain varieties, sweet and especially tender. All liquid must be carefully drained from the jar so that it does not get into the salad and make it unnecessarily watery. It will take a little more than half of a standard jar.
• Onion. Gives the salad piquancy and pungency. You can use onions or green onions. The amount is adjusted according to taste, usually 1/2 of a medium onion or 5-6 green onions is sufficient.

What mayonnaise is suitable for dressing?

The classic salad dressing is mayonnaise. Buy Provençal at the store or make your own from eggs and vegetable oil with added sugar, salt, mustard and lemon juice. The sauce should be moderately spicy and thick, balanced in taste, its task is to set off, and not overwhelm, the taste of the rest of the ingredients. The amount is adjusted according to taste, while it is important that the salad does not turn out to be too dry, but also not too runny. Start with 3 tablespoons of mayonnaise and increase the amount based on the consistency of the salad.

Total cooking time: 50 minutes
Cooking time: 15 minutes
Yield: 4 servings

Preparation

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Classic Olivier is ready! Serve to the table in portions or in a common deep salad bowl. Bon Appetit!

Everyone knows the recipe for Olivier with sausage. This option is just one of the many existing various snacks and it is already rare for anyone to prepare the "Winter" salad for every holiday, as the dish was called before. But if you change the composition a little, then in the end you can get a completely new, very tasty and satisfying treat.

Many housewives, trying to diversify the taste of boring dishes, try to update the recipe a little by adding something new. Fresh cucumber is one such innovation in this recipe.

Food proportions of Olivier salad with sausage:

• Potato tubers - 290 g;
• Carrots - 120 g;
• Fresh gherkins - 180 g;
• Sausage - 290 g;
• Green peas - 170 g;
• 5 chicken eggs;
• Green onion feathers - 45 g;
• Mayonnaise - 85 g;
• Salt - 7 g.

How to cook Olivier with sausage:

1. Wash and boil the potatoes and carrots in the peel until tender, do not forget to add salt to the water. After the root vegetables have cooled, peel them of the top layer, then cut into cubes.
2. Hard-boiled chicken eggs. After boiling, you need to count out 9 minutes, then immerse them in ice water, allow to cool. Then peel and chop.
3. Sausage is well suited boiled without lard, but for an amateur you can add it with fat. Cut the product into small pieces.
4. Wash fresh cucumbers, cut into cubes.
5. Rinse green onions under running water and chop.
6. Combine all prepared foods in one large serving dish, pour in the green peas, drain all the liquid from the jar, add salt and mix with mayonnaise.

Olivier salad - recipe with sausage and apple

By adding an apple to a salad, we make the dish fragrant, with a slight sourness, but we have to admit that this is an innovation for an amateur.

Ingredients for Olivier with sausage:

• Potatoes - 240 g;
• Carrots - 110 g;
• Boiled sausage - 280 g;
• 4 chicken eggs;
• Canned cucumbers - 120 g;
• Canned peas - 90 g;
• Green apple - 105 g;
• Salt - 7 g;
• Greens - 35 g;
• Mayonnaise - 90 g.

How to cook Olivier salad with sausage:

1. For cooking, you need to wash and boil vegetables (potatoes and carrots), then peel, cut into cubes.
2. Hard-boiled chicken eggs, cool in cold water, peel and chop finely.
3. Cut the sausage into medium-sized cubes.
4. Pickled cucumbers should only be dense and crunchy. Since there is an apple in the composition, the marinade should not be too sour. Cut vegetables into small pieces.
5. Rinse the dill greens and chop.
6. Wash the apple, peel, cut into small pieces.
7. Stir in a salad bowl all the products prepared in advance, then add the peas, salt and season with mayonnaise.

How to make Olivier salad with sausage and chicken

For lovers of hearty dishes, Olivier salad can be prepared with a double portion of meat. The dish turns out to be very high in calories and is perfect for a festive table.

What is included in the salad with sausage:

• Canned peas - 170 g;
• Sausage without bacon - 230 g;
• 6 chicken eggs;
• Chicken meat - 190 g;
• Pickled cucumbers - 90 g;
• Potato tubers - 140 g;
• Carrots - 120 g;
• Onions - 80 g;
• Salt - 8 g;
• Mayonnaise - 85 g.

How to make Olivier with sausage:

1. Wash and boil the root vegetables with the addition of salt, cool, peel and cut into small pieces.
2. Hard-boiled chicken eggs, cover with cold water. After a couple of minutes, you can take it out and clean it. Then chop finely with a knife.
3. Wash, peel and boil chicken meat. Then cut the fillets into small cubes.
4. Cut the sausage into small pieces.
5. Peel the onion, chop finely, scald with boiling water to remove excess pungency.
6. Cut the pickled cucumbers into small pieces, squeeze out the excess juice with your hands.
7. Combine all the products in one plate, add green peas, a little salt, and stir with mayonnaise before serving.

Recipe for winter salad Olivier with sausage and corn

Adding corn to your salad can completely change the flavor of your dish. The grains carry a sweetness that goes well with all the ingredients.

Cooking Ingredients (Serves 4):

• Potatoes - 140 g;
• Carrots - 120 g;
• Doctor's sausage - 290 g;
• Salad onions - 90 g;
• Pickled corn - 250 g;
• Salted gherkins - 160 g;
• 4 eggs;
• Mayonnaise - 80 g;
• Salt - 7 g.

How to make Olivier with sausage:

1. Wash and boil the potatoes and carrots until tender, then cool and peel, then cut into cubes.
2. Cook chicken eggs for about 11 minutes after boiling, then remove from the stove, drain the hot water and pour cold water, thus cool. Peel and chop.
3. Chop the pickled cucumber into cubes or cubes, squeeze the brine.
4. Cut the sausage into even cubes.
5. Onions are perfect for salad, which has a mild taste, not as pungent as onions. Peel the vegetable and chop.
6. Throw the corn in a colander to drain excess liquid.
7. Combine all products together, mix with mayonnaise. Add salt and pepper to taste.

Spicy boiled sausage salad recipe

Surely, among us there is a large number of spicy lovers who are always not enough pepper in their dishes. It would seem that you can come up with such a famous dish as Olivier salad to make it more spicy. It turned out that if you add a couple of cloves of garlic, then the appetizer will sparkle in a new way.

Diversify your menu with delicious dishes like or.

Cooking products: (calculated for 4 servings):

• Potato tubers - 240 g;
• Pickled cucumbers - 170 g;
• Carrots - 130 g;
• 5 chicken eggs;
• 4 cloves of garlic;
• Canned peas - 160 g;
• Mayonnaise - 90 ml;
• Sausage - 310 g;
• Salt - 4 g;
• Greens - 45 g.

Cooking Olivier salad with sausage:

1. Wash and boil potatoes and carrots. Then cool, peel and chop.
2. Chop the cucumbers into pieces. You need to choose a sweetish marinade, crunchy fruits.
3. Hard boil the eggs, then cool, peel and chop.
4. Cut the sausage into cubes. The usual "Doktorskaya" is well suited, without the fat.
5. Wash greens, chop finely.
6. Peel the garlic and pass the cloves through a press or grate on a fine grater.
7. Mix all products, add peas, salt and mayonnaise.

The salad is very balanced to its taste, vegetables go well with sausages and canned foods, and greens and onions give a peculiar crunch and freshness. The dish has a high calorie content, which can harm the figure, so you should not get carried away with the use of this treat.

The most important holiday for many in our country is approaching - the New Year. Smells of tangerines and a living Christmas tree, flickering lights of garlands, pops of champagne and traditional Russian New Year's treats - and Olivier salad. Despite the absence of a shortage of food, and moreover, a large selection of delicacies that run up our eyes, many of us remain true to tradition or habit and prepare them for the New Year's table. Unless they take some liberties and deviate from the classic recipe. By the way, what is he like? Let's see the history of the salad. What was and is this dish in the 19th, 20th and 21st centuries? The material turned out to be large, so if you are here with a specific purpose, just select the content item that you need for a quick jump. But if you have the time and desire - read everything, see the photo. Something yes may be useful or interesting.

Century XIX. What was he like

Real Olivier Salad - French Recipe

I think everyone knows the origin of the name: from the surname of the chef - the owner of the Hermitage French restaurant in Moscow - Lucien Olivier. I assume that everyone has heard something about cancerous necks and hazel grouses. But not everyone knows the full old composition of the products of this recipe. Here it is (source: Wikipedia):

* lanspeak is a transparent broth from a veal head with vegetables, which is boiled down, cooled, solidified and obtained as meatless jelly, cut into cubes and added to the salad;

** blankets - sticks;

*** soybean kabul is not a soybean variety, but a hot Afghani sauce.

Agree, the original original recipe has nothing in common with what we are used to seeing on our table! Therefore, we move 100 years ahead, farther from the hazel grouse and closer to our reality.

Century XX. What has become

Olivier classic - a step-by-step recipe with a photo of the Soviet era

It always seemed to me that everyone, without exception, knew him by heart. But the statistics are stubborn things and show that this recipe is also the subject of searches on the Internet. So we look step by step.

What do you need

• potatoes - 1 (120g);
• carrots - 1 (100g);
• onion - 1 head (70gr);
• sausage - 200g;
• egg - 1;
• pickled cucumber - 1 (80g);
• canned peas - 200g;
• salt and black pepper to taste;
• mayonnaise - 3 tablespoons

How to cook

First, a little about the ingredients that are included in the composition. The amount indicated by me on the list is enough for a decent-sized salad bowl, for about 4-6 servings. If you need to prepare a "bowl" for a large company, just increase the amount in the proportion you need.

Now the answers to some questions:

How much to cook potatoes and carrots?

Put it in a saucepan and fill it with cold water so that the water completely covers and the level is about 3 centimeters higher. We put on fire, cover with a lid and wait for boiling. As soon as the water boils, we reduce the heating to moderate, and open the lid. How much to cook depends on the size of the vegetables, the amount of water and the level of heating. Just do not forget about them so that the vegetables are not fried, check periodically with a knife - pierce with the tip. You will feel when they become soft. Carrots are usually cooked faster than potatoes.

How and how much to boil eggs?

Boil eggs separately from vegetables. It is important to cook them correctly so that the yolk does not acquire an unpleasant bluish tint. To do this, put the egg in cold water, which should cover it with top, add a pinch of salt. Salt will help if the egg decides to burst. Protein in salt water will curdle and will not leak out of the shell. We put it on the stove and wait for it to boil. After boiling, we detect for 1 minute, turn off the fire, cover with a lid and leave for 10 minutes in hot water. Then drain and pour in cold one to cool.

Do you need a bow?

I think you need it. To soften the taste, you can pour boiling water over it after cutting. The bitterness and odor will become less harsh.

How to replace mayonnaise?

If for some reason you do not accept this dressing at all, then only sour cream can replace it with a reservation. But after all, instead of a store one, you can make a homemade one, which is easy to cook at home with your own hands. It's really simple. ...

Now all the products are ready and you can start slicing.

Salad ready! It remains only to decorate beautifully and you can serve it to the table. I will show examples of simple New Year's decorations for him below. For serving, you can use culinary forms - square, round. Just put it on a flat dish, put the salad into the mold, tamp it slightly with a spoon, and then carefully remove it.

Century XXI. What will it be

Olivier salad - recipes with photos, very tasty modern readings of the classics. In our century, with what they only cook it! Below you will see the main variations on the theme of the most popular dish in Russia.

With sausage with fresh cucumber

What is included:

• eggs - 3;
• fresh cucumber - 1;
• potatoes - 1 tuber;
• sausage - 150g;
• peas - 3 tablespoons l.;
• mayonnaise - 2 tablespoons;
• salt to taste.

With chicken and apple

Ingredients:

• apple - 1;
• boiled chicken - 1 leg;
• potatoes - 1;
• eggs - 2;
• peas - 2 tablespoons;
• mayonnaise - 2 tablespoons

Meat recipe

You may have heard the name of the salad "Winter". Olivier differs from Winter in only one ingredient - meat. It is usually cooked with beef.

Ingredients:

• beef - 80g;
• eggs - 2 pcs;
• pickled cucumber - 1pc;
• peas - 2-3 tablespoons;
• potatoes - 1 (I have half, because the tuber was large);
• mayonnaise.

Nowadays, Olivier is often cooked even with seafood:

• with shrimps;
• with red fish: salmon, trout.

An interesting and more sophisticated substitute for meat, let alone sausage, is boiled beef tongue.

Salad with both seafood and tongue is best cooked with fresh cucumber, and the rest of the ingredients can be left unchanged.

How much Olivier is stored in the refrigerator

It is best to store the dish without mayonnaise. Fueled, it can be stored for no more than 1 day. Shelf life without refueling is up to 3 days.

You cannot freeze it. Those. you can freeze, of course, but eat after defrosting - no. And you yourself will not do it. Potatoes with carrots will become like cotton wool, cucumbers and peas will flow ... It is unsightly, unappetizing and can be harmful. Why spoil the delicious impression left by a good dish!

How to decorate a salad

Carving from vegetables and fruits is, of course, an entertaining business, but it is more of a hobby and an art. Always busy housewives need to decorate so that it is beautiful, original and simple. Therefore, I offer several jewelry to choose from.

Egg snowman

Penguins made from olives, carrots with cheese inside.

Christmas tree salad. It is made in portions in the form of a pyramid, sprigs of dill and pomegranate seeds are placed on top.

On this optimistic note, I would like to wish everyone to find “their own recipe and cook their most delicious Olivier. Bon appetit, everyone!

Olivier salad is one of the most famous, delicious and popular salads known since the times of the Soviet Union. For many years, Olivier has been a central dish, or rather a salad, at any feast. Indeed, for so many years it has become a symbol of the New Year. Since the appearance of this salad, a large number of recipes for its preparation have emerged. The classic Olivier salad recipe involves the use of boiled sausage and pickled cucumbers.

Today, recipes for its preparation with chicken, fresh cucumbers, apples and even shrimp with avocado are widespread. In my opinion, the most delicious of all types is a favorite since childhood classic Soviet salad Olivier... For the sake of justice, it is worth noting that the salad that we love so much initially had a completely different appearance and composition.

It was invented by the French chef Lucien Olivier, the owner of the famous Moscow restaurant "Hermitage". The famous chef presented his author's salad of hazel grouse, crayfish necks, boiled potatoes, olives and cucumbers in the restaurant menu, watering it with Provençal.

This new salad gained wide popularity abroad, where it was called Russian or hussar salad. In the thirties, another chef made some adjustments to the salad and called the salad differently. Now it began to be called the capital's salad, and later the name Olivier was assigned to it. Now let's consider recipe for classic Olivier salad with sausage.

Ingredients:

• Potatoes - 5-6 pcs.,
• Eggs - 3-4 pcs.,
• Onions - 1 pc.,
• Carrots - 2 pcs.,
• Canned green peas - 200 gr.,
• Boiled sausage - 200 gr.,
• Pickled cucumbers - 2-3 pcs.,
• Salt,
• Mayonnaise.

Classic Olivier salad with sausage - recipe

Cover the eggs with hot water. Salt. Boil for 4-5 minutes over medium heat. Wash the potatoes and carrots. Place vegetables in a saucepan. Fill them with cold water. Salt. Cover the pot with a lid. Boil vegetables for 35 minutes over low heat. Peel eggs, carrots, and potatoes. Cut into cubes.

Chop the eggs finely.

Place the potatoes and eggs in the bowl in which you will prepare the Olivier salad.

Cut the carrots into smaller cubes than the potatoes.

Add it to your salad.

Peel, chop the onions into small cubes and add to the rest of the ingredients.

Classic Olivier salad with sausage. Photo