Summary

Ingredients

• 600 g meat sausae (Lyoner)
• 200 g red pepper (s)
• 100 g onion (s)
• 50 g pickled cucumber (s)

For the dressing:

• 4 tablespoon water, cold
• 3 tablespoon vinegar (wine vinegar, 5% acid)
• 5 tablespoon oil (sunflower oil)
• salt
• Black pepper, coarsely ground

For decoration:

• 2 tablespoon chives, rolls

Print Recipe Pin Recipe

Instructions

1. Peel the meat sausage, then first cut it into about 0.5 cm thick slices, then cut them crosswise into 0.5 cm thick strips. Wash the peppers, quarter them, remove the seeds and the partitions and dice the pulp. Peel the onions and cut into thin rings. Finely dice the vegetable cucumber. Pour all ingredients into a large bowl.
2. For the sauce, mix the water with the vinegar and salt in a small bowl until the salt has dissolved. Stir in pepper and oil. Pour the sauce over the sausage salad, mix well and let sit in the refrigerator for about 15 minutes.
3. Arrange the sausage salad on plates side by side, sprinkle with the chives and serve.