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Arse's Low Carb Vienna Sausage Pimento Salad

Posted on 2/12/19 at 3:15 pm
Posted by arseinclarse
Member since Apr 2007
35469 posts
Posted on 2/12/19 at 3:15 pm
Thinking about entering this into the pork pourri category at Hogs.

1 can armor Vienna Sausages, drained

1 Tblsp Pimentos, drained

3 Tblsp Mayo

1/2 cups cheddar cheese, shredded

Drain and rinse sausages. Pat dry and chop with pastry cutter or fork until fine. Add in pimentos, drained is prefer unless you like your salad a little loose.




Next, add in mayo and cheddar cheese.




Give a stir and voila! In less than 5 minutes you have lunch that’s ready to eat alone.

This post was edited on 2/12/19 at 3:16 pm
Posted by ruzil
WNC
Member since Feb 2012
18462 posts
Posted on 2/12/19 at 3:20 pm to
IWEI
Posted by CHEDBALLZ
South Central LA
Member since Dec 2009
23347 posts
Posted on 2/12/19 at 3:22 pm to
Pro-tip Time Baw....

Put your mayo first and whip it, it will be a lot smoother for that fine delicacies.
Posted by TH03
Mogadishu
Member since Dec 2008
172004 posts
Posted on 2/12/19 at 3:24 pm to
I'd eat it.
Posted by arseinclarse
Member since Apr 2007
35469 posts
Posted on 2/12/19 at 3:25 pm to
Posted by hungryone
river parishes
Member since Sep 2010
11987 posts
Posted on 2/12/19 at 3:28 pm to
I prefer the layered, canape-on-a-cracker treatment for vienna sausages...here's my family heirloom after-school-snack recipe:
--fold two slices of American cheese each into sixths
--slice vienna sausages in half lengthwise (eat the odd seventh one while folding the cheese into pieces)
--place one portion of cheese and one half sausage atop a saltine cracker
--microwave for 30 seconds until cheese is melted
Eat while watching antenna TV and drinking black cherry Kool Aid. (Whew, childhood in the late 70s before prefab shizz like Bagel Bites and Hot Pockets).

I haven't eaten a vienna sausage in at least 20 years, though I do keep a can rolling around in the bottom of the tackle box. "Emergency" rations that probably expired 5 years ago, even the fish won't bite on 'em.
Posted by Centinel
Idaho
Member since Sep 2016
46682 posts
Posted on 2/12/19 at 3:31 pm to
How am I not surprised you're the one that would post something like this.

IWEI though. Just sayin.

Posted by nolaks
Member since Dec 2013
1339 posts
Posted on 2/12/19 at 3:33 pm to
gotta nuke them fat lady fingers
Posted by arseinclarse
Member since Apr 2007
35469 posts
Posted on 2/12/19 at 3:33 pm to
I prefer mine at room temp or chilled
Posted by TH03
Mogadishu
Member since Dec 2008
172004 posts
Posted on 2/12/19 at 3:41 pm to
We used to have a house on Toledo bend and this little hole in the wall general store/restaurant at the marina down the street would have Vienna sausages. I'd eat cans of that like it was going out of style then order a BLT hold the L and T.
Posted by t00f
Not where you think I am
Member since Jul 2016
102353 posts
Posted on 2/12/19 at 3:43 pm to
Posted by Walt OReilly
Poplarville, MS
Member since Oct 2005
124694 posts
Posted on 2/12/19 at 3:46 pm to
That looks incredible

Have you thought opening a food truck and selling this?
Posted by arseinclarse
Member since Apr 2007
35469 posts
Posted on 2/12/19 at 3:53 pm to
quote:

Have you thought opening a food truck and selling this?


I'm good, fam. I'd be too tempted to eat my inventory.


I'll leave the trucks and store fronts to the true legends of Hogs.
Posted by Y.A. Tittle
Member since Sep 2003
111638 posts
Posted on 2/12/19 at 3:59 pm to
Is that Peyton?
Posted by TigerWise
Front Seat of an Uber
Member since Sep 2010
35132 posts
Posted on 2/12/19 at 4:13 pm to
Should pair nicely with the coffee
Posted by arseinclarse
Member since Apr 2007
35469 posts
Posted on 2/12/19 at 4:13 pm to
If the machine is working.
Posted by LSUEnvy
Hou via Lake Chas
Member since May 2011
12690 posts
Posted on 2/12/19 at 4:27 pm to
My paw paw would’ve been all over that shite
Posted by Martini
Near Athens
Member since Mar 2005
49696 posts
Posted on 2/12/19 at 5:42 pm to
I’d crush a few saltines on top for crunch.
Posted by Gris Gris
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
49636 posts
Posted on 2/12/19 at 5:51 pm to
quote:

I’d crush a few saltines on top for crunch.




I think that would defeat the low carb goal.
Posted by MeridianDog
Home on the range
Member since Nov 2010
14539 posts
Posted on 2/12/19 at 6:20 pm to
We do a similar dish, except we mash the viennas, add chopped boiled eggs, pickle relish, celery, onions and mayo. Souxvide for 5 days at 285 degrees C. Blend until an unwreckanazable mass forms. Cook in an instant pot with a little pot added to make certain it is potty enough. Serve on toast points, with a dollop of bream or catfish caviar and a fragrant muscaltle wine. or Boones Farm peach cider.


Wonderful! wish I had photos, but I got excited and ate all of it before I realized I had missed proper documentation.



Edited to add - Oops - I forgot - IWEI with the Gusto of a Hound Dog!
This post was edited on 2/12/19 at 6:24 pm
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