Wurstsalat

Name: Wurstsalat
Total time: 20 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 400g Lyoner or other boiled sausage, such as bologna-style wurst; 1 small red onion, thinly sliced; 3 tbsp vegetable oil; 3 tbsp white wine vinegar; 1 tbsp water; 1 tsp Dijon mustard; 1/2 tsp sugar; Salt and pepper to taste; 2 tbsp chopped chives; 2 small gherkins, sliced

by CommunityKitchen

AustrianEasy20 minServes 4

A tart, chilled Bavarian and Austrian beer-garden salad of sliced boiled sausage and onion in a sharp vinegar dressing, traditionally cut into matchsticks and eaten with dark bread as part of a Brotzeit spread.

Per
serving

380kcal

18gprotein

6gcarbs

32gfat

Ingredients

400g Lyoner or other boiled sausage, such as bologna-style wurst
1 small red onion, thinly sliced
3 tbsp vegetable oil
3 tbsp white wine vinegar
1 tbsp water
1 tsp Dijon mustard
1/2 tsp sugar
Salt and pepper to taste
2 tbsp chopped chives
2 small gherkins, sliced

Before you cook

Cut the sausage into thin matchsticks or half-moon slices.
Thinly slice the onion.
Slice the gherkins.
Chop the chives.

Steps

Whisk the oil, vinegar, water, mustard and sugar together in a bowl.
Season the dressing with salt and pepper.
Add the sliced sausage and onion to the bowl.
Toss everything together until well coated in the dressing.
Add the sliced gherkins and toss again.
Cover and refrigerate for at least 15 minutes to let the flavors blend.
Scatter the chives over the top just before serving.
Serve chilled with dark bread.

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