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Bean Salad with Croutons and Sausage
Instructions
I prepare the ingredients needed for the bean salad with croutons and sausage. Drain the liquid from the canned beans and rinse the beans under running water. Rinse the parsley and pat it dry with a paper towel. The mayonnaise can be store-bought, but with homemade mayonnaise the salad only tastes better. The croutons can be store-bought or made at home. Choose the croutons to your own taste, but bear in mind that they affect the flavour of the whole salad.
I cut the smoked sausage into small strips.
I trim the stems off the parsley and chop the leaves finely.
Into a deep salad bowl I transfer the sliced smoked sausage, parsley, beans, Korean-style carrots and croutons.
I add 2 tablespoons of mayonnaise and mix everything together.
I taste the salad, and if it needs more salt, I add it to my liking.
The bean salad with croutons and sausage is ready. It can be served straight away, or chilled in the fridge for a few hours – then the croutons will be softer and the flavour more intense.
Tips
- 1
Rinse the beans – the "secret" to good flavour. In the can, the beans sit in a sauce with preservatives that would spoil the taste of the salad. A sieve and cold water, and the beans are clean.
- 2
Croutons just before serving – the "secret" to crunch. If you dress the salad with mayonnaise and leave it for a long time, the croutons will go soggy. Add them about 5 minutes before serving.
- 3
Sausage in strips – the "secret" to texture. Cubes get "lost" among the beans. Large strips keep the sausage visible and noticeable in every spoonful.
- 4
Korean-style carrots – the "secret" to piquancy. Without them the salad is "flat". With the spicy, peppery carrots you get a bright, rich flavour with an Eastern note. The same principle works in other kinds of quick salads with sausage.
Video
FAQ
Which croutons should I choose? +
Ideally – rye croutons flavoured with sour cream and herbs or with garlic (60 g). Alternatives: wheat croutons with a cheese flavour (60 g – milder), crunchy garlic croutons (60 g – a "premium" choice), homemade croutons from rye bread with garlic and olive oil (60 g – a "premium" version), ham-flavoured croutons (60 g – bolder), or a 50/50 mix of rye and wheat (30 g of each – interesting). Brands such as Kirieshki, Hrustyashchiy Kartofel and Vorontsovskie are tried and tested. Fresh croutons from a newly opened pack are a "premium" choice. Do not use sweet croutons or corn flakes (they will throw off the flavour). For the "classic" version, salted rye croutons are a must.
What can I use instead of smoked sausage? +
Alternatives: boiled "Doktorskaya" sausage (150 g – "budget", milder), servelat (150 g – "classic", bolder), smoked brisket (150 g – fattier), hunter's sausages (150 g – "premium"), smoked chicken (150 g – "lean"), fried bacon (150 g – "premium"), boiled beef (150 g – "lean"), or milk sausages (150 g – "budget"). Brands such as Mikoyan, Dymov and Ostankino are tried and tested. Fresh smoked sausage from a farm is a "premium" choice. Do not use salted balyk (it will make the salad too salty) or sweet sausages. For the "classic" version, smoked sausage is a must.
How long does the salad keep? +
In the fridge in a tightly closed container without the croutons – 1 to 2 days. With the croutons mixed in – 6 hours at most (after that they go soggy). Before serving, let it stand for 10 minutes at room temperature. I do not recommend freezing it – the texture will break down completely. A fresh salad is at its "star" 30 minutes after dressing (once it has "settled" in the cold, the flavours come together while the croutons are still crunchy). Do not leave it at room temperature for longer than 2 hours – sausage with mayonnaise spoils quickly. It is ideal to make it "for a single meal".
What should I serve the salad with? +
A classic appetiser: with a light beer (as a "beer snack"). With a shot of cold vodka for a quick supper. With a bowl of thick tomato soup. With a slice of dark rye bread. With a plate of fresh vegetables. With a glass of kvass. With a cup of black tea for an afternoon snack. With a cheese platter. With slices of salted cucumbers. With a glass of freshly pressed vegetable juice. With a cup of kefir for supper. With boiled potatoes. For a "get-together with friends" it is a versatile appetiser. A hearty, quick salad for everyday meals.
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