Photograph of the finished Cervelas rémoulade

France · Xúc xích trộn xốt mù tạt Cervelas rémoulade

Cervelas rémoulade

30 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sausage Sausage 2.2 lb
  • Photograph of Mayonnaise Mayonnaise 11.3 oz
  • Photograph of Dijon mustard Dijon mustard 4.2 oz
  • Photograph of Caper buds Caper buds 3.5 oz
  • Photograph of Shallots Shallots 1.6
  • Photograph of Parsley Parsley 3.5 oz
  • Photograph of Wine vinegar Wine vinegar ⅓ cup
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Lettuce Lettuce 11.3 oz
  • Photograph of Black pepper Black pepper 0.6 oz

Method

  1. 1 Boil the sausages at 80 degrees for 12 minutes, then let them cool completely in the boiling water.
  2. 2 Letting sausages cool in the boiling water is a way to keep them from wrinkling and drying out.
  3. 3 Cut the sausages into 5 cm long strips, not thin slices.
  4. 4 Mix mayonnaise with Dijon mustard, rice vinegar, caper, and chopped red onion to make rémoulade.
  5. 5 Mix the sausages with the sauce and refrigerate for 1 hour to allow the flavors to infuse.
  6. 6 Arrange the sliced hard-boiled eggs on a lettuce leaf, then sprinkle with parsley and pepper.
Start cooking