For the dumplings, cut the pretzels into cubes. Bring the milk to the boil briefly and take it off the stove. Mix the eggs, add to the milk, season with salt, cayenne pepper and nutmeg and pour everything over the pretzel cubes.
Cover the dumpling mixture with cling film and let stand for 10 minutes.
Steam the onion cubes in a pan with the butter until translucent and add to the dumpling mixture. Shape the mixture into one or two sticks 4 cm in diameter and wrap in buttered aluminum foil. Twist the ends tightly and let the sticks soak in boiling water for 20-25 minutes.
Cut the sticks into 1 cm thick slices.
Heat the oil in a pan and fry the pretzel dumpling slices over medium heat until they are crispy on both sides. Remove from pan and quarter.
For the dressing, mix the broth, mustard, salt and sugar together well. Add vinegar, oil, walnut oil and pepper and stir in. If necessary, season with a little salt.
For the salad, clean and wash the spring onions and cut into oblique slices together with the pickles. Clean the radishes and cut into thin slices.
Also clean the beans and cut into lozenges, cook in salted water until they are al dente, quench in ice water and drain in a sieve. Wash the cherry tomatoes and cut them in half. Cut the Regensburg sausages into approximately 5 mm thick slices. Mix all salad ingredients together in a large bowl, pour the dressing over them and let stand for 10 minutes.
To serve, fry the bacon slices in a pan over medium heat in a little oil. Drain on kitchen paper, cut into 2 cm wide pieces and add to the salad.
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