Summary

Ingredients

• 500 g Lyoner with paprika
• 0.5 ½ jar pickled cucumber (s), 360 g each
• 1 large vegetable onion (s) or 2 red onions
• 2 spring onion (s)
• 1 clove garlic

For the dressing:

• 1 teaspoon mustard, medium hot
• 1 teaspoon, heaped stock powder
• 4 tablespoon olive oil, alternatively sunflower oil
• 3 tablespoon herb vinegar or simple vinegar
• salt and pepper
• paprika powder, hot as rose
• paprika powder, noble sweet
• Herbs, e.g. chives, parsley, etc.

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Instructions

1. Have the paprika doner cut to sausage thickness when shopping.
2. Cut the slices into narrow strips. Also cut the pickles into strips. Cut the onion into narrow rings or half rings. Finely chop the garlic and cut the spring onions into fine rings. Mix everything in a bowl.
3. For the dressing, mix mustard, granulated broth, vinegar, oil and spices and stir until smooth. If necessary, add a little stock from the pickles. This ensures that the sausage salad will be juicy.
4. Now pour the dressing over the sausage salad, mix well and finally add the fresh herbs.
5. The salad tastes best after it has been soaked in the refrigerator for at least 1 hour.
6. A hearty, dark, dug bread goes well with it, possibly coated with butter.