Wurstsalat (traditional sausage salad)

From Jeanette's Edelweiss

Photo by Michael Coons

Makes 6 to 8 servings

⅔ pound Bratwurst or Beerwurst,
sliced into small strips
1 medium onion, halved and sliced
6 small pickled gherkins, thinly sliced
2 Tbsp. white wine vinegar
1 Tbsp. liquid from the pickled
1 Tbsp. mustard
2-3 Tbsp. sunflower or vegetable oil
pepper, coarsely ground
mild paprika
½ tsp. sugar

Combine sausage, onions and gherkins into a bowl and mix.
Combine all other ingredients in a shaker and mix thoroughly to create a vinaigrette. Pour over the sausage mixture and combine.
Let salad rest, refrigerated, for at least 2 hours. Remove it from refrigerator 30 minutes before serving.

Wurstsalat can be prepared the day before, which helps onions to become milder in flavor. Serve with fried potatoes or fresh German bread.

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