Pretzel Sausage Salad with Roasted Pretzel Slices
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 5 mins |
| Total Time | 1 hr 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g sausae (Reensbur sausae)
- 2 pretzel (s)
- 10 radishes
- 20 cocktail tomatoes
- 0.5 ½ jar pickles
- 1 small onion (s), red
- 1 bunch chives
- 2 stalks parsley
- 0.5 teaspoon ½ salt
- 1 pinch (s) pepper
- 1 teaspoon mustard, medium hot
- 3 tablespoon oil
- 4 tablespoon vinegar
- 1 squirt lemon juice
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- First wash the radishes, tomatoes and herbs. Quarter the radishes, halve the tomatoes and place in a bowl. Peel, quarter and thinly slice the onion. Cut the pickles into sticks. Put everything together in the bowl.
- Skin the Regensburg burgers, halve and cut into thin slices. Cut the pretzels into thin slices.
- Heat some oil in a pan and roast the pretzel slices until crispy and golden. Then take the pretzel slices out of the pan and let them cool down.
- Finely chop the parsley and chives and add to the bowl with the sausage slices. Then season. Let it steep in the refrigerator for about 1 hour.
- Only fold in the pretzel slices at the very end so that they stay crispy.
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