Sausage salad

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A sausage salad (Wurstsalat) is a favourite meal in the south of Germany, but also in Switzerland and Austria. The slightly sour salad, which is prepared with vinegar and onions, is a refreshing alternative to the otherwise partly heavy beer garden food. Due to its simple and fast preparation, a sausage salad can often be found in the picnic baskets of beer garden visitors.

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Bavarian Sausage Salad Recipe

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Ingredients:

  • 400g bologna, such as Lyoner
  • 1-2 onions
  • 2 pickled gherkins (if wanted)
  • 4 tablespoon oil
  • 2 tablespoon white wine vinegar
  • pepper, salt, sugar
  • chives

Skin the sausage and cut in thin slices. Cut the onion(s) into thin rings. Thereafter mix the sausage and onion slices in a bowl. Spill a vinaigrette of oil, white wine vinegar, salt, pepper and sugar over the mix and stir carefully. Cover the bowl and let the sausage salad rest in the fridge for minimum 30 minutes.

Before serving, slice the chives in small tubes and spread over the sausage salad. Place the pickled gherkins as decoration on the edge of the plate. Bread is usually served along to a sausage salad.

Swiss Sausage Salad Recipe

Ingredients:

  • 400g cervelat (sausage) (Schweizer Brühwurst)
  • 200g Emmentaler (cheese)
  • 1-2 onions
  • 2 pickled gherkins
  • 4 tablespoon oil
  • 2 tablespoon white wine vinegar
  • 2 teaspoon mustard
  • pepper, salt, sugar
  • chives

Prepare the sausage and onions similar to the Bavarian sausage salad. Slice the Emmentaler and pickled gherkins into small stripes and mix with sausage and onion slices. Spill a vinaigrette of oil, white wine vinegar, salt, pepper, sugar and mustard over the mix and stir carefully. Cover the bowl and let the sausage salad rest in the fridge for minimum 30 minutes.

Place the sausage salad on a plate and garnish it with small chives tubes. Serve the sausage salad with bread and Brezn.