ReceptnaptárWurstsalat (sliced sausage salad with vinegar-onion dressing)
Wurstsalat is a German and Swiss cold dish, especially popular in Bavaria and Baden-Württemberg in beer gardens and for supper. A tangy, oniony vinegar dressing coats thin strips of sausage. It is quick, cheap and excellent with beer.
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Method
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- Peel the sausage if necessary and cut it into thin strips or slices.
- In a bowl, mix the vinegar, oil, mustard, pickle brine, sugar, salt and pepper.
- Add the onion, gherkins and sausage and toss thoroughly.
- Cover and chill for at least 30 minutes so the flavours meld.
- Before serving, toss again, adjust the vinegar or salt to taste and sprinkle with chives.
- Serve with fresh rye bread or pretzels.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Scald the onion if it is too strong, or soak it in cold water for 5 minutes.
- Let it stand for at least half an hour, as the dressing deepens and the onion softens.
- Add cheese strips to make the “Schweizer Wurstsalat”.
Frequently asked questions
What sausage works best?
Lyoner, Fleischwurst or any enriched, cooked, mild meat sausage that can be sliced thinly; Hungarian párizsi or frankfurters also work.
How long does it keep?
Covered in the fridge for 2 days, but the onion gets stronger the next day.
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