Prepare Olivier with sausage. Olivier classic with sausage. Composition of Olivier

Today, we will prepare the same salad that no holiday was complete without during the Soviet era - Olivier salad with sausage.

First, a little history. The salad was named after the famous French chef Lucien Olivier, who in the early 1860s had a restaurant in Moscow called “Hermitage”. Vladimir Gilyarovsky in his book “Moscow and Muscovites” recalled:

It was considered special chic when dinners were prepared by the French chef Olivier, who even then became famous for the “Olivier salad” he invented, without which dinner would not be lunch, and the secret of which he did not reveal. No matter how hard the gourmets tried, it didn’t work out: this and that.

Indeed, no one has ever been able to repeat that very real Olivier salad recipe. A recipe more or less close to the original was published in the magazine “Our Food” in March 1894.

During the Soviet era, housewives adapted this recipe to suit themselves, and now the classic recipe for Olivier salad includes a simple set of products that can be bought in any store. Now many chefs make Olivier salad not only with sausage, but also with beef tongue, Kamchatka crab, ham, chicken, etc.

Well, let's prepare an Olivier salad from the times of the USSR with doctor's sausage.

Composition of Olivier salad

Doctor's sausage 500 gr.
Canned green peas 1 jar.
Chicken egg 6 pcs.
Potatoes 5 pcs. (average)
Carrots 3 pcs. (average)
Fresh cucumber 100 gr.
Pickled cucumber 150 gr.
Green onion 20 gr.
Dill 10 gr.
Salt and Pepper to taste.
Mayonnaise to taste.

Olivier salad with sausage step by step recipe

Rinse the potatoes and carrots well (no need to peel them) and cook until tender. I sometimes cook vegetables this way - peel them, cut the potatoes into medium cubes, carrots into a slightly smaller cube and cook together until tender. Thanks to this method, you don’t have to wait for the vegetables to cool to peel and cut them.
Boil the eggs hard for 8 minutes after the water boils.
Cut the doctor's sausage and cucumbers into medium cubes. I recommend peeling a fresh cucumber using a housekeeper.
Peel boiled and cooled vegetables and cut into medium cubes. Peel the chicken eggs and chop finely with a knife.
Drain the green peas. Finely chop the green onions and dill.
Combine all ingredients in a suitable bowl, add salt, pepper and mayonnaise. Mix everything thoroughly and serve in a beautiful plate.
Bon appetit!

Of course, in modern cooking there are dozens of different variations on how to prepare Olivier salad (with mushrooms, shrimp, squid and other exotic things). But the most popular recipe remains the classic one - Olivier with sausage, always boiled, “Doctorskaya”.

Ingredients of Olivier - what besides sausage?

Potato. You will need 4-5 medium-sized tubers for a standard salad bowl, approximately 500-600 g. The potatoes need to be boiled in their “uniforms,” that is, together with the peel, until fully cooked. To prevent the salad from turning out too starchy, do not take crumbly and easily boiled varieties, and also do not add too many potatoes to 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 give the salad the sweetness and necessary diversity. Try to choose sweet root vegetables that are deep orange in color. 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, as it will not be subjected to heat treatment. The standard amount of “varenka” is approximately 400-500 g. “Doctorskaya” type sausage is suitable, always without lard.
Chicken eggs. Olivier will take 4-6 pieces, preferably large and fresh. They need to be boiled hard, but no more than 10 minutes, then they will not be overcooked and will 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 “saltness” of the product and size. As a rule, 1-2 pieces, approximately 150 g, are enough.
Polka dots. You will need canned green peas of the brain variety, sweet and especially tender. You need to carefully drain all the liquid from the jar so that it does not get into the salad and make it too watery. You will need a little more than half a standard jar.
Onion. Gives the salad piquancy and sharpness. You can use onions or green onions. The quantity is adjusted to taste, as a rule, 1/2 of a medium onion or 5-6 green onions is enough.

What mayonnaise is suitable for dressing?

The classic Olivier sauce is mayonnaise. Buy “Provencal” in the store or prepare it yourself from eggs and vegetable oil with the addition of sugar, salt, mustard and lemon juice. The sauce should be moderately spicy and thick, balanced in taste; its task is to highlight, and not overwhelm, the taste of the other ingredients. The quantity is adjusted to taste, and it is important that the salad does not turn out too dry, but not too liquid. 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 in portions or in a common deep salad bowl. Bon appetit!

Although the Olivier winter salad is considered an unspoken symbol of the New Year, you don’t need a special occasion to prepare it right now. Meat salad with boiled sausage, pickled or pickled cucumbers, peas and boiled potatoes has become popular due to its ease of preparation, availability of ingredients, satiety and “signature” taste. Over time, many recipes have appeared that fit into the framework of the classics or include completely unusual ingredients, for example, fried mushrooms or apples. Also, in the classic Olivier with sausage, fresh cucumber is often added instead of salted, canned peas are replaced with frozen ones. Some people always add boiled carrots, cut into bright cubes, while others believe that carrots should only be added to the Stolichny salad. There is a lot of controversy about onions. Is he needed in Olivier? Which one is better – onion or green? Sausage is a separate matter. The “correct” recipe usually uses Doctor’s or Molochnaya, and if you want variety, you can use smoked.

It is customary to season Olivier with mayonnaise. But if you have your own reasons for not liking it, prepare a dietary version with low-fat sour cream or Greek yogurt, adding a little mustard. It will also turn out delicious, although unusual.

We prepare Olivier salad according to the classic Soviet recipe - with boiled sausage, pickles and canned green peas

Ingredients:

boiled sausage, without lard (Doctorskaya, Dairy, etc.) – 400 g;
canned green peas – 400 g;
potatoes - 4 medium-sized tubers;
pickled cucumbers – 4 pcs.;
chicken eggs, large (category CO) – 4 pcs.;
not very large carrots - 2 pcs.;
onion – 1 head;
mayonnaise – 4-5 tbsp. l. (taste);
salt, freshly ground pepper;
fresh herbs - to decorate the salad.

How to cook - step-by-step instructions:

Boil potatoes and carrots in their jackets until tender (can be done in one pan). Separately cook hard-boiled eggs. Cool all cooked ingredients completely and peel. All ingredients need to be cut into small cubes. It is traditional to start with potatoes, but this is not necessary. Place the chopped potatoes into a deep bowl.

Grind the carrots in the same way.

Eggs to speed up the process. You can pass it through a special grill - an egg slicer. If there is no such device, cut it like the previous salad components - into cubes.

The shape of cutting cucumbers is the same.

But the onion needs to be chopped as finely as possible so that it does not overwhelm the flavors of the other components. Also, to get rid of excess bitterness, you need to pour boiling water over it. After chopping the onion, place it in a colander and scald. Wait for the liquid to drain and place the onion slices in a common bowl.

Now the sausage. Usually, “Doctor” or a similar variety is added to Olivier. If you don't want to deviate from the classic scenario, take any boiled sausages without adding pieces of lard or cheese. You can also use sausages. You also need to cut into cubes.

After pouring everything chopped into one deep container, add peas and mix well. It is better not to dress the entire portion of salad at once - it will lose its taste during storage. It is recommended to set aside the part that will be served, add salt, pepper, and seasoning.

https://www.youtube.com/watch?v=ozYjC8R98wM

Transfer the finished Olivier to a beautiful salad bowl and serve.

Modern classics: Olivier salad with sausage and fresh cucumbers - step-by-step preparation with photos

What's included (for 3-4 servings):

potatoes - 2 tubers;
carrots – 1 pc.;
fresh cucumber – 1 pc. (not very large);
boiled sausage (you can take smoked or sausages) – 200-250 g;
chicken eggs (category C-1) – 2 pcs.;
green peas – 100-150 g;
onions – 0.5 pcs.;
mayonnaise, salt - to taste;
fresh herbs (whatever you like) - for decoration.

Classic recipe, described step by step:

It is better to cook the ingredients for the salad the day before so that they have time to cool thoroughly. Cut boiled carrots and potatoes, shelled eggs, sausage, and fresh cucumber into small cubes. As you chop, pour the ingredients into a bowl of suitable size.

Drain the liquid from the peas and add them to the salad as well. Chop the onion and pour into a bowl.

Instead of onions, you can put a small bunch of green onions in Olivier - this will make the taste of the salad softer.

All that remains is to add salt and season the dish with mayonnaise.

After mixing, you can serve.

https://www.youtube.com/watch?v=fgEczQ92J_g

Before serving, garnish with sprigs of fresh herbs.

How to cook a classic, real Olivier with Doktorskaya type sausage and boiled carrots?

Products included in Olivier:

Doctor's sausage (Milk, Cream, Tea, etc.) – 200 g;
hard-boiled eggs – 2-3 pcs.;
cucumbers (salted, pickled, pickled) – 200 g;
potatoes, boiled in their skins – 200 g;
boiled carrots – 100 g;
canned peas – 150-200 g;
thick mayonnaise – 100-150 g;
black pepper, table salt - to taste.

How to make a salad - a simple recipe:

In principle, it can be submitted immediately. But some people prefer it when Olivier sits in the refrigerator for a while. Which version of the dish do you prefer - freshly prepared or infused?

Delicious and simple Olivier salad with ham or raw smoked sausage, mayonnaise and peas - the right recipe

Salad ingredients:

smoked, semi-smoked, dry-cured sausage – 200 g;
potatoes (not very large tubers) – 4-5 pcs.;
chicken eggs, selected – 3-4 pcs.;
carrots – 1 pc. (moderately large, 120 grams);
pickled cucumbers – 4-5 pcs. (small);
onion – 1 pc.;
canned peas – 180-200 g;
mayonnaise (homemade or store-bought) – 3-4 tbsp. l.;
sour cream – 2-3 tbsp. l.;
salt (not coarsely ground) – 0.25 tsp. (taste).

How to make the dish - step-by-step preparation:

Cook and cool carrots, potatoes, eggs in advance. Clean everything. Also remove the skins from the onion. Wash the peas and place in a sieve to drain the liquid. After the preparatory steps, start cutting. Everything needs to be crushed into a small uniform cube, the size of a pea. Cut the sausage, removing the casing. Smoked sausages will give the salad a special piquant flavor note.

Chop the potatoes and add them to the sausage.

Grind the eggs.

Carrot.

Chop the onion finer than the other ingredients. If you don’t like too spicy dishes, scald the onion with boiling water before adding it - the bitter taste will partially go away.

Chop the cucumbers.

Place peas, sour cream, mayonnaise and a little salt in a bowl with all the ingredients (you can add more salt later if it seems too little). Mix the dish well.

https://www.youtube.com/watch?v=gMyr6dI8hk4

Place in a beautiful bowl and serve.

Winter salad a la Olivier with corn grains and sausage or sausages, without carrots, potatoes and peas - very tasty

What you need for the salad:

chicken eggs, large – 4 pcs.;
cucumber – 1 long-fruited or a couple of short ones;
boiled sausage – 250-300 g (you can take smoked or sausages);
sweet canned corn - 200-250 g;
mayonnaise, a little salt;
parsley - a bunch (optional).

Recipe step by step how to cook:

Hard boil the eggs (7-9 minutes in boiling water), after cooling, peel and cut into cubes.

Grind the sausage using the same shape. Both smoked and boiled sausages go well with the ingredients of the dish. Even hunting sausages will do.

Slice the cucumber.

Place everything in a deep salad bowl, add salt, season with mayonnaise, and mix. If desired, add some finely chopped herbs and mix again.

https://www.youtube.com/watch?v=owmz77fCcYA

The salad is ready - very quickly, simply, tasty, no need to cook anything.

An interesting recipe for a classic Olivier with pickled and fresh cucumbers – prepare it step by step

What ingredients are needed, proportions for the salad:

sausage (you can use ham) – 300 g;
potatoes, boiled in skins – 2 pcs. (medium-sized);
carrots – 1 pc.;
eggs (category C-1) – 4-5 pcs.;
canned peas – 4-5 tbsp. l.;
frozen (fresh) green peas – 4-5 tbsp. l.;
fresh cucumbers – 1 pc. (150 g;)
pickled (salted) cucumbers – 1-2 pcs. (150 g);
green onions - a small bunch;
salt, pepper - a few pinches each;
mayonnaise – 3-5 tbsp. l.;
mustard (medium hot) – 1 tsp.

Classic method and cooking secrets:

You can try!

An almost perfect recipe for a meat salad based on Olivier with mushrooms, cheese and sausage (smoked, Krakow, half-smoked)

What you need to take:

sausage (you can use smoked, boiled, sausages) – 200 g;
chicken eggs – 2 pcs.;
potatoes – 2 tubers (moderately large);
carrots – 1 pc.;
fresh champignons – 100-150 g;
hard or semi-hard cheese – 100 g;
pickled cucumbers (pickled) – 150 g;
green peas (optional) – 3-4 tbsp. l.;
sunflower oil, deodorized – for frying mushrooms;
mayonnaise - how much will be needed for dressing;
a little salt and spices.

And we will cook like this:

Wash the carrots and potatoes, boil without peeling them in salted water, leave to cool.
Hard boil the eggs, cool.
Chop the champignons into small cubes, fry in a small amount of vegetable oil until tender, add salt and pepper.
Cooled and peeled boiled vegetables, as well as cucumbers, cheese, and eggs, cut into cubes.
Add mushrooms, peas, a little salt and mayonnaise to the crushed ingredients.

After stirring and finishing to taste, serve.

Light Olivier with apples, sausage and sour cream - the most unusual variation

Products needed for cooking:

boiled sausage – 300 g;
boiled potatoes – 3-4 pcs. (small tubers);
apple (sour) – 2 pcs. (small);
onion – 1 head;
hard-boiled chicken eggs – 4-5 pcs.;
carrots boiled until soft – 2-3 pcs.;
pickled cucumbers – 3-4 pcs. or 7-9 gherkins;
canned peas – 1 jar;
sour cream - for dressing;
salt - to taste.

Cooking process step by step:

Cut carrots, potatoes, eggs, sausage, cucumber and apples (peeled if desired) into medium-sized cubes.
Chop the onion more finely, and then pour boiling water over it to remove the sharpness.
All that remains is to mix everything in one bowl, add peas, sour cream, and a couple of pinches of salt. Stir - done!

How can you replace sausages in Olivier meat salad - classic and original options

smoked chicken breast;
smoked pork or beef brisket;
boiled chicken or meat;
sausages, sausages;
Fish and seafood;
mushrooms (fried, pickled).