German Nudelsalat (Noodle Salad) - cooking recipe

Ingredients
    4 cups uncooked macaroni noodles, cooked according to package directions in chicken broth (enough to cook noodles in)
    1 jar cornichon, chopped,drained,saving some of the pickling juice (baby pickles)
    3 cups diced mild summer sausage or 3 cups bologna
    1 cup canned baby peas, drained,reserving some canning liquid (LeSeuer)
    2 cups gouda cheese, diced
    4 hard-boiled eggs, chopped
    Dressing
    3/4 cup plain yogurt (or to taste)
    3/4 cup thomy remoulade sauce (or to taste)
    1 teaspoon water, saved from canned peas
    2 -4 tablespoons brine, saved from cornichons
    2 teaspoons German mustard (brown, slightly spicy)
    1/2 teaspoon garlic powder
    1 teaspoon salt
    fresh ground black pepper (about 25 grinds)
    3 -4 dashes fondor german seasoning, blend or 3 -4 dashes Accent seasoning (similar American counterpart)
    1 cup of canned baby carrots, drained,and sliced (LeSeuer)
Preparation
    Mix ingredients for the dressing and mix well with cooked noodles (<=still luke warm).
    Check the seasonings& adjust the flavor as needed after it chilled, and might even add a little extra Remoulade or yogurt, if needed, tomorrow.
    It certainly does drink up the dressing quickly!

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