Franconian Sausage Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 4 hrs 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 sausages, Franconian, from the day before
- 200 g pickled cucumber (s)
- 1 onion (s)
- 8 tablespoon rapeseed oil
- 4 tablespoon white wine vinegar
- 1 teaspoon, heaped mustard, medium hot
- 3 teaspoons sugar
- 1 teaspoon salt
- Pepper, whiter from the mill
- chives
- radishes
- Piment d`Espelette
Print Recipe
Pin Recipe Instructions
- Cut the fried sausages from the day before into approx. 0.5 cm wide slices. If you choose Nuremberg sausages, plan 3 pieces per person.
- Finely dice the onion. Finely dice the pickles as well. Pick up the brew. Cut the radishes into fine strips. Finely chop the chives.
- For the vinaigrette, emulsify the rapeseed oil, white wine vinegar and mustard well. Add the onion cubes. Season with sugar, salt and pepper. If you like, add a dash of pickle liquid and season to taste with piment d`Espelette.
- Mix the sausages, cucumber and radishes with the vinaigrette. Cool places and let soak for at least 4 hours. Sprinkle with chives before serving.
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