Summary

Ingredients

For the salad:

• 400 g rind stomach, homemade, red
• 400 g press sack, homemade, liht
• 1 medium vegetable onion (s)
• 2 spring onion (s)
• 6 large pickled cucumber (s)
• 1 large red pepper (s)
• 1 clove garlic

For the dressing:

• 3 tablespoon vinegar
• 3 tablespoon oil
• 2 teaspoons, leveled mustard, medium hot
• 1 teaspoon, heaped stock powder
• salt and pepper
• Paprika powder, hot as rose
• Paprika powder, noble sweet
• Savory

Also:

• Sud pickled cucumbers
• N / A chives, fresh
• possibly parsley

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Instructions

1. Buy the sausage in 1 cm thick slices and cut them into small cubes. Chop the vegetable onion into small cubes, cut the spring onion into thin rings. Also dice the pickles and peppers. Chop or press the garlic clove. Mix all the ingredients for the salad.
2. For the salad dressing, stir the vinegar, oil, mustard, stock powder and the spices mentioned here until smooth and pour over the sausage salad. To give the salad a juicy freshness, some of the pickle stock can be added as desired. Mix the salad vigorously, season to taste and finally add the chives cut into fine tubes and, if available, some chopped parsley.
3. The salad tastes best when it can steep for about 1 hour in the refrigerator. This goes very well with boiled or fried potatoes. Fresh Franconian country bread also tastes great with it.