Bayerischer Wurstsalat Barvarian Sausage Salad Food

WURSTSALAT (SWISS/GERMAN SAUSAGE SALAD)

Steps:

• Cut the sausage into slices (if it isn't already sliced) and then into thin strips. Cut the swiss cheese and the baby dill pickles into thin strips as well. Place everything into a large mixing bowl.
• Peel the onion and chop it into very small cubes or thin strips and add them to the bowl as well.
• Now prepare the dressing. For that, add the white wine vinegar, oil, pickle juice, salt, and pepper to a small bowl. Mix everything well then pour it over the ingredients in the large bowl.
• Mix everything until the sausage and cheese are evenly coated in the dressing.
• Cover the bowl and place the sausage salad in the fridge for an hour so the flavors can mingle (this makes a big difference in taste, in our opinion!).
• After the hour is up, remove the salad from the fridge, taste it, and add more salt, pepper, and/or vinegar to taste.
• Serve the salad with fresh soft pretzels or crusty bread.

BAYERISCHER WURSTSALAT (BARVARIAN SAUSAGE SALAD)

Steps:

• Cut the knockwurst into small cubes.
• Mince the pickles and onion.
• Mix together the vinegar, mustard and oil.
• Add salt, pepper, paprika and sugar.
• Adjust seasonings if desired.
• Add the capers; mix well.
• Stir in the chopped knockwurst, pickles, and onions.
• Just before serving, garnish with chopped parsley.

WURSTSALAT - BAVARIAN SAUSAGE SALAD

Steps:

• 1. Remove the casings from the sausage links then slice them into thin circles or semi-circles (alternatively you can julienne them i.e slice them into thin strips). Thinly cut the onion into circles or semi-circles. Slice or julienne the dill pickles. Finely chop the parsley and chives. 2. In a small bowl whisk together the vinegar, pickle juice, vegetable oil and salt and pepper. 3. In a deep bowl place all the ingredients from step 1 (reserve a bit of parsley and chives for garnish). Add the dressing from step 2 and gently mix everything together. Let marinate for 10-15 minutes. 4. Transfer the sausage salad to a serving plate/bowl and garnish with the reserved chives and parsley. Enjoy with soft pretzels or fresh bread rolls.