Easy Wurstsalat (Bavarian Sausage Salad)
A classic Bavarian beergarden speciality. Made with bologne, onions, pickles and chives. Served in an vinegar dressing! Perfect for summer or Brotzeit!
Servings 4 people
Calories 120kcal
Ingredients
- ½ lb Bologne a Fleischwurst, or use Mortadella (about 2 cups of sliced sausage)
- 3 dill pickles
- 1 small red onion
- 5 radishes (optional)
For the dressing
- 3 tablespoon water from the gherkin jar
- 2 tablespoon cider vinegar can be replaced with white wine vinegar
- 3 tablespoon neural oil such as sunflower or rapeseed oil
- 1 teaspoon mustard Bavarian Mustard, German mustard or Dijon mustard
- ½ teaspoon sugar
- salt and pepper
Variation for Swiss Sausage Salad
- 3.5 oz Emmental cheese
Instructions
- If necessary remove the skin of the sausage.½ lb Bologne
- Then slice the sausage and pickled gherkins very thinly. Peel the onion and slice it into thin rings. Thinly the slice radishes if using them.3 dill pickles , 1 small red onion, 5 radishes
- In a separate small bowl add the water from the gherkin jar, vinegar, mustard , and oil. Season with salt, pepper, and sugar and mix well.3 tablespoon water from the gherkin jar, 2 tablespoon cider vinegar, 3 tablespoon neural oil, 1 teaspoon mustard, ½ teaspoon sugar , salt and pepper
- Pour the vinaigrette over the salad ingredients, and place it in an airtight container in the fridge. Allow it to rest for at least 30 minutes for the flavors to infuse. Just before serving, sprinkle it with freshly cut chives or parsley.
Variation
- Add 100 g of the sliced cheese to turn this into a Swiss sausage salad.3.5 oz Emmental cheese
Nutrition
Calories: 120kcal | Carbohydrates: 5g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 458mg | Potassium: 132mg | Fiber: 1g | Sugar: 2g | Vitamin A: 299IU | Vitamin C: 4mg | Calcium: 258mg | Iron: 0.3mg
