|
|
Wurstsalat (Sausage Salad)
|
|
Ingredients
-
1 teaspoon German or
Dijon mustard
-
2 tablespoons olive oil
-
3 tablespoons wine
vinegar
-
3 tablespoons cold beef
stock
-
1 teaspoon sugar
-
½ teaspoon salt
-
1/8 teaspoon cracked
black pepper
-
1 lb. precooked
knockwurst
-
1 medium onion
-
1 medium boiled potato
-
1 hard cooked egg
-
2 dill pickles
-
lettuce leaves
|
|
Directions
-
Combine mustard, olive
oil, vinegar, beef stock, sugar, salt and pepper into a bowl and
whisk well. This is your dressing.
-
Peel and slice the
precooked knockwurst into strips.
-
Cut onion into thin
rings.
-
Dice the boiled potato.
-
Slice the pickle thinly.
-
Place knockwurst, onion,
potato, and pickle in large bowl.
-
Pour dressing over salad
and toss gently.
-
Refrigerate 2 hours.
-
Peel and thinly slice
egg; mix with salad.
-
Serve on lettuce leaves
with a side of rye bread.
Note: Serves 4-6
|
|
|
