American Salad with Sausage
2 cloves of garlic
Salt
Olive oil or sunflower oil – as much as it takes
Salt
For the sausages: Place your saucepan on the stove. Add the tomato paste and water, and whisk until smooth. Add salt and pepper and stir. Crush the garlic cloves with a knife and add them to the sauce, bringing it to a boil. Score the sausages with your knife. Once the sauce is boiling, reduce the heat to medium and add the sausages. Cook over low heat until the sauce is absorbed and the sausages are fully cooked.
For the American salad: Dice the carrots and potatoes into small cubes. Add water and salt to a saucepan and bring to a boil. Add the vegetables one by one and cook until tender. Slice the pickles thinly.
For the mayonnaise: In a mixing bowl, whisk together the egg yolks and mustard until well combined. Then add the lemon juice and vinegar. Slowly add the olive oil in a thin stream, whisking constantly. Season with salt. *If the consistency is too thick, you can thin it with water to reduce both the consistency and color. Once the mayonnaise is ready, add the toppings and mix.
To assemble: Moisten your sandwich bread with the tomato sauce mixture in which you cooked the sausages, then spread American salad on the bread, add the sausage and pickles, and serve.
