Sausage salad (Wurstsalat)

By admin
11 November 2010

DRESSING

15 ml Dijon mustard

30 ml olive oil

45 ml white wine vinegar

45 ml cold beef stock

5 ml sugar

2 ml salt

1 ml freshly ground black pepper

SALAD

250 ml cooked Knockwurst

1 medium onion, thinly sliced

2 large or 4 small dill gherkins, thinly sliced

40 ml capers

chopped fresh parsley

2 hard-boiled eggs, thinly sliced

mixed lettuce leaves

DRESSING

In a mixing bowl whisk together the mustard, olive oil, vinegar, stock, sugar, salt and pepper until well blended.

SALAD 

Slice the sausage into 4 cm lengths.

Add the onion, gherkins, capers and dressing to the sausage and mix lightly.

Refrigerate for at least 2 hours to allow the flavours to develop.

Add the parsley and egg slices and serve the salad on lettuce leaves with rye bread on the side.

Serves 4.

DID YOU KNOW? Sausages, another German staple, are served with everything from bread to potatoes and even in salad.

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