Wurstsalat

The story

Sausage salads are common in Swabia, Baden and Bavaria, where cooked sausage could be sliced cold and enlivened with a vinegar dressing. Swiss and Alsatian relatives show the dish's cross-border character. The dish is refreshing despite its meat base because acidity dominates. Thin, even strips absorb the dressing, while onions and pickles provide crunch and bite. It is pub, beer-garden and supper food, particularly in warm weather when a hot meat dish is less appealing. Bread and beer commonly accompany it.

Ingredients

• Main
• 200 gram Lyoner or Bologna sausage200g Lyoner or Bologna sausage
• 1 piece onion1 onion
• 2 piece pickles2 pickles
• 2 tablespoon vinegar2 tbsp vinegar
• 2 tablespoon oil2 tbsp oil
• to taste to taste Salt and pepperSalt and pepper [Phase 1 metric normalisation: salt/pepper seasoning remains to taste]

Method

1. Method

   Slice sausage, onion, and pickles thinly. Toss with vinegar, oil, and seasoning. Chill before serving.

Nutrition

per serving

Estimated nutrition for Wurstsalat; use as editorial/testing data and refine from exact ingredient weights if needed.