German Wurst Salad Food

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.

GERMAN WURST SALAD

Steps:

• Slice the bologna into 1/4 inch thick slices, and then into 1/4 inch strips going down the entire length of the block. It should look like big spaghetti. Place in a serving bowl.
• In a medium bowl, whisk together the vinegar and oil. Stir in the garlic, onion, tomato, chives and parsley. Slice the pickles lengthwise into spears, and add them to the dressing. Pour over the bologna, and stir to coat. Cover and refrigerate for 2 hours before serving. Serve cold.

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.

GERMAN POTATO SALAD WITH SAUSAGE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain. Saute onion in drippings for 1 minute. Add sausage; cook until lightly browned. Add potatoes; cook 2 minutes longer. Drain., Transfer sausage mixture to a 3-qt. slow cooker. In a small bowl, combine the soup, sauerkraut, water, vinegar, sugar, salt and pepper. Pour over sausage mixture. Sprinkle with bacon. Cover and cook on low until potatoes are tender, 6-7 hours.

BAVARIAN SAUSAGE SALAD WITH CHEESE

Steps:

• Combine sliced ring bologna, Emmental cheese, and pickles in a big bowl.
• In a small bowl combine vinegar, sunflower oil, water, and brine from the pickles. Add to the big bowl.
• Combine everything and season with salt and pepper to taste.
• Cover the salad with plastic wrap and let it rest in the fridge for about 3 hours.
• Garnish with parsley and onions rings (optional) and serve with rustic bread.

WARM GERMAN POTATO SALAD WITH SAUSAGE

Steps:

• In a large frying pan, heat the butter and 1 tablespoon of the oil over medium-high heat.
• Add the onions, thyme, and caraway seeds.
• Sauté 2-3 minutes, or until the onions begin to soften.
• Lower the heat, cover, and cook, stirring occasionally, 20-30 minutes, or until the onions are tender but not browned.
• While the onions are cooking, place the potatoes in a large pot, cover with water, and bring to a boil over high heat.
• Lower the heat and simmer, covered, 15 minutes.
• Pierce the kielbasa several times with a fork, add to the potatoes, and simmer 10 minutes, turning several times.
• Drain, cool slightly, and then slice the potatoes and kielbasa into ½“ pieces- place in a large bowl.
• In a small bowl, whisk together the remaining oil, vinegar, brown sugar, and mustard.
• Season with salt and pepper.
• Drizzle this mixture over the potatoes and kielbasa and mix well.
• Arrange the onions on a serving platter and top with the potato mixture.
• Sprinkle with dill and serve warm.

WURST SALAD

Steps:

• Slice the sausage and gently mix with other ingredients taking care not to break too many of the eggs.
• Make a dressing with the oil, vinegar, salt and pepper to taste.
• pour over salad and chill for 1/2 hour before serving.
• This is lovely just with crusty french bread.