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German Sausage Salad

The Quirky Foodster Team

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Ingredients

  • 400 g (14 oz) Fleischwurst or Lyoner sausage, cut into strips
  • 1 small red onion, thinly sliced
  • 3 tbsp white wine vinegar
  • 4 tbsp vegetable oil
  • 1 tsp mustard
  • 1 tsp sugar
  • Salt and black pepper, to taste
  • 2 tbsp chopped chives
  • 1 gherkin, sliced (optional)

Method

  1. Whisk together the vinegar, oil, mustard, sugar, salt and pepper to make a dressing.
  2. Add the sausage strips and sliced onion to the dressing and toss well to coat.
  3. Cover and refrigerate for at least 1 hour, tossing once or twice, to let the flavours develop.
  4. Just before serving, stir in the chives and gherkin slices.

Introduction: A tangy cold salad of sliced sausage (typically Fleischwurst or Lyoner) dressed with vinegar, oil and onions, a Swabian and Bavarian beer-garden classic often served as a light starter or evening snack alongside dark bread.

Cultural Background: A tangy cold salad of sliced sausage (typically Fleischwurst or Lyoner) dressed with vinegar, oil and onions, a Swabian and Bavarian beer-garden classic often served as a light starter or evening snack alongside dark bread.

Tips: Letting the salad marinate for a few hours (or overnight) greatly improves the flavour.

Variations: Add sliced cheese for 'Wurst-Käse-Salat', a common variant found in Swabian pubs.

Storage: Keeps well refrigerated in a sealed container for up to 3 days.

Reheating: Served cold; not reheated.

Nutrition: Approx. 310 kcal, 13g protein, 26g fat, 5g carbohydrate per serving.

FAQs:

Q: What sausage works best?

A: Fleischwurst or Lyoner, both mild boiled sausages, are traditional, but any similar deli sausage works.

Q: Can this be made a day ahead?

A: Yes, it actually improves in flavour after resting overnight in the fridge.

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