Cut the Turkey Sausage into fine brunoise pieces.

Boil the eggs hard (± 10 min.) and peel them.

Cut the carrots into brunoise pieces and boil them together with the peas in salted water until they are “al dente”. Refresh.

Cut the gherkins into brunoise pieces and chop up the eggs.

Mix everything with the Turkey Sausage and add the Mayonnaise.

Arrange this retro meat salad attractively on a platter.