Wurstsalat German Salad

From the kitchen of:  Kim's German friend Uwe

http://www.germany-insider-facts.com/wurstsalat.html#.VbfAAvlVhBd

Get ready to prepare your Wurstsalat

Ingredients for 2 servings

• 300g (~11 ounces) Lyoner sausage (bologna or ham), sliced thin.

• 1 medium sized onion

• 6 small pickled gherkins (dill pickles), thinly sliced

• 2 tablespoons white wine vinegar

• 1 tbsp liquid from the pickled gherkins

• 1 tablespoon cold water

• 2-3 tablespoons sunflower oil (canola or vegetable oil will do)

• salt, coarsely grounded pepper, mild paprika powder

• fried potatoes

Directions:

• Cut the sausage slices into small stripes 

• Halve the onion and slice thinly 

• Put sausage, onions and gherkins into a bowl and blend 

• Put salt, pepper, paprika, oil and the other liquids into a shaker and mix thorougly 

• Pour the vinaigrette over the sausage and blend 

• Let the salad rest in the fridge for at least 2 hours, remove it from the fridge 30 minutes before you serve it with fried potatoes or fresh German bread.

Rita's Tip

Prepare this delicious Wurstsalad the day before, it will taste even better because the onions are milder then.

Variations:

Alsatian Sausage Salad with Regensburger Wurst

• Swabian Wurstsalat is made with two different sausages, Fleischwurst and air-dried Blutwurst (black pudding).

• The Bavarian version is made with Regensburger sausage instead of Lyoner or Fleischwurst. Add 7 sliced radishes and a few cherry tomatoes cut in quarters. Add 5 tablespoons broth and 1 tablespoon mustard to the vinaigrette.

• For Swiss and Alsatian (or Strassburger) Wurstsalat add 150g sliced Emmentaler cheese.