Summary

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

1. 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.
2. Finely dice the onion. Finely dice the pickles as well. Pick up the brew. Cut the radishes into fine strips. Finely chop the chives.
3. 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.
4. Mix the sausages, cucumber and radishes with the vinaigrette. Cool places and let soak for at least 4 hours. Sprinkle with chives before serving.