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Prep Time: 5 Minutes Cook Time: 3 Minutes |
Ready In: 8 Minutes Servings: 4 |
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This can be eaten just as a salad or as a sandwich filling. It's good on sourdough bread. It should not be necessary to add salt. Ingredients:
1/2 link andouille sausage, diced |
2 teaspoons vegetable oil, if needed |
6 hard-boiled eggs, shelled and chopped |
2 stalks celery, thinly sliced |
10 large black olives, halved |
1/2 cup mayonnaise |
1/2 teaspoon prepared horseradish (to taste) |
black pepper, to taste (optional) |
Directions:
1. In a skillet over medium-high heat, saute Andouille until well-browned.
2. Add oil only if necessary to prevent burning.Drain and cool.
3. Combine cooled sausage with all other ingredients.
4. Cover and chill.
5. Serve cold.
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