For His Master's Veneration: Eiersalat Flöte

This week slave is running another pot luck dinner for the apartment building. Our county was settled in the 1830's by a large wave of German immigrants. This finger food is slave's creation to honor that heritage. While it also draws on Chinese, Spanish, and First Nationer influences, all were well represented in this gateway region of the Midwest.

Imagine a cross between egg rolls and taquitos filled with an egg salad! Now throw in some apples for crunch and a sauce from the Carolinas! Perfect to liven up any gathering.

Ingredients:

½ cup cooked loose sausage

½ cup shredded cheese – Havarti

6 large eggs hard cooked, peeled, and chopped

1 tsp sweet pickle relish

¼ tsp salt + 1/8 tsp pepper

½ tsp sugar

¼ cup finely diced celery, from 1 stalk

1 apple, finely chopped

1 pkg egg roll wraps

Sauce

½ cup mayonnaise

5oz Plain Greek Style Yogurt

1 Tbs mustard

1 Tbs prepared horseradish

1 tsp sugar

Directions:

Hard cook your eggs, then peel.

Do your cutting: start with cutting the celery into fine pieces.

Then run the cheese over a grater. Chop the cooked egg.

Then peel the apple. Cut once from top to bottom. Then with a melon baller, cut out the core.

Slice & cut into fine pieces. Cut apple will turn brown exposed to air so you want to cut this last. Lay a damp paper towel over this bowl to slow the process.

Now mix together the egg, cheese, apple, and cooked sausage. Stir in the sweet pickle relish. Add the salt, pepper, and sugar to taste.

Cover and refrigerate while you make the rest of the meal.

Lay out wax paper on the counter for a work surface. Open the egg roll wraps.

They have a picture of how to roll up the filling:

When rolled, run a wet pastry brush over the inside point to seal. This will act like glue.

Roll until all the filling is gone or you run out of wrappers.

Make the sauce:

Mix the mayonnaise, yogurt, and mustard. Stir in the horseradish and sugar to taste.

Cover with plastic and refrigerate until needed as a dipping sauce.

Heat oil in large skillet over medium heat. Prepare a baking sheet with cooking rack to receive the cooked pieces. Saute about 6 at a time, do not overcrowd the skillet.

Each side will only take about 1 minute. All you need is to brown and crisp the wrapper. If you wish, slide into a 200 degree oven to keep warm as you cook.

This will drain off the oil.

Serve on a platter with the dipping sauce on the side.

For our music: https://www.youtube.com/watch?v=tv_nhHAdD-k