Wurstsalat
A classic German salad of thinly sliced sausage, crisp pickled cucumbers and onion in a tangy vinegar-mustard dressing.
Ingredients
- cooked sausage (Fleischwurst or Lyoner)300 g
- pickled cucumbers3 pcs
- onion1 pcs
- cucumber pickle brine8 tbsp
- vinegar2 tbsp
- vegetable oil4 tbsp
- dijon mustard1 tsp
- salt1 to taste
- ground black pepper1 to taste
Instructions
Remove the casing from the cooked sausage and cut it lengthwise in half, then into thin strips about 3–5 mm thick.
Cut the pickled cucumbers into thin strips or half-rounds, peel the onion and slice it into thin half-rings.
In a bowl, whisk together the pickle brine, vinegar, oil and Dijon mustard until you have a smooth dressing.
Add salt and black pepper to taste, whisk again and check the balance of acidity and saltiness.
Transfer the sausage, cucumbers and onion into the bowl with the dressing and gently toss until every piece is coated.
Cover the salad and refrigerate for at least 30 minutes so the sausage and vegetables soak up the dressing.
Toss once more before serving and serve chilled.
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