Cervelas rémoulade

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.