Grischuna macaroni salad
A tasty starter or a great side dish at barbecues
(for 4 people)
350 g elbow macaroni
1 Grischuna sausage or 200 g Bündnerfleisch (or Bündnerfleisch Julienne)
2 pickled cucumbers
For the sauce:
1 teaspoon mustard
1 tablespoon mayonnaise
2 tablespoons white wine vinegar
2 tablespoons oil
Salt, freshly ground pepper
1 bunch chives
(Preparation time: 30 minutes, recipe takes 45 minutes)
- Cook the pasta in the salted water until it is al dente, strain, rinse briefly under cold, running water and drain. Blanch the tomatoes, remove the skin and seeds, and cut into small cubes.
- Skin and dice the sausage or cut the Bündnerfleisch into thin strips. Cut the cucumbers into rounds. Tip for removing skin from sausage: blanch in warm water and the skin will come away easily.
For the sauce
- Mix the mustard and mayonnaise with the vinegar and slowly add the oil, stirring slowly all the time. Season to taste with salt and a few twists of freshly ground pepper. Mix all the ingredients into the dressing and allow to stand for 30 minutes Before serving, finely chop the chives and scatter over the pasta salad.
Serve with cold, sliced roast pork, boiled beef or with barbecued meat.