Jerchen`s Palatinate Sausage Salad
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 2 ½ kg sausage (e.g. Lyoner, beer ham, mushroom and paprika sausage, meat cheese, onion meat cheese, etc.), cut up
- 1 glass tomato peppers (approx. 500 g drained weight)
- 1 glass pickled cucumber (approx. 700 g drained weight)
- 3 large onion (s)
- 0.5 ½ bunch chives, finely chopped
- 10 tablespoon water
- 10 tablespoon oil (rapeseed oil)
- 2 tablespoon vinegar - essence
- 2 tablespoon vinegar (herb vinegar)
- 1 tablespoon mustard seeds
- 2 tablespoon mustard, medium hot
- 0.5 tablespoon ½ sea salt
- 0.5 tablespoon ½ black pepper
- 2 tablespoon cucumber liquid
Print Recipe
Pin Recipe Instructions
- For the dressing, mix the water with the vinegar essence, vinegar, cucumber liquid and oil with the mustard. Crush the mustard seeds and mix in with the pepper and sea salt. Set the dressing aside for now.
- Peel the onions and cut into fine rings. Mix with the finely chopped chives. Cut the sausage into fine, narrow strips. Cut the pickled cucumbers and the tomato peppers into small cubes. Put everything - always a quarter of the masses - in a very large bowl, pour about a quarter of the dressing over each and stir well. Continue doing this until everything is mixed together. Allow to steep in the refrigerator for approx. 3 hours before consumption. Then season again briefly and serve.
- French fries, fried potatoes or just baguette go well with it.
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