Fiambre, Cold Cut Salad

Sonia Mendez

Cook Brussels, beans, carrots, and pacayas with bay leaf and salt
.Cook sausages one by one in the same water and reserve the water
Allow vegetables, sausage water, and sausages to cool separately
Blend sausage water with 1/2 cup of vinegar, parsley, mustard, and salt. Strain into a plastic container and reserve.
Cut the sausages and cheeses into slices and strips
Combine all the ingredients in a plastic container and reserve.
Mix caldillo with vegetables, add thyme, bay leaf, vinegar, and salt to taste
Leave a part of the sausages and cheeses aside to garnish
Let stand 24 hours in the refrigerator and serve

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