WURSTSALAT - BAVARIAN SAUSAGE SALAD
Traditional sausage salad from the region of Bavaria. Prepared with thinly sliced deli sausage, dill pickles and red onion it is hearty, flavorful and packs a pleasant crunch.
Provided by CraftBeering
Categories Beer Garden Menu
Time 25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 281 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 24 grams fat, Fiber 1 grams fiber, Protein 13 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 grams, Sodium 896 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
WURST SALAT (PORK SAUSAGE AND CHEESE SALAD)
This sausage and cheese salad is popular in the Southern German, Swiss and Austrian countries in Europe. The recipe is adapted from a Dr. Oetker recipe. This salad makes a great lunch served with rolls. You can also substitute the pork sausage with cooked chicken sausage or leftover pork loin.
Provided by PanNan
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pour water into a pot and bring to a boil. Place the onion rings in the boiling water and cook for 2 minutes. Pour into a sieve and let drain thoroughly.
- Remove any rind from the cheese and cut into strips about 1/4 " X 1".
- Remove any skin from the sausage and cut into slices about 1/8" X 1'.
- Slice the gherkins about 1/8" thick.
- Place the onion rings, cheese strips, and sliced sausage and gherkins in a salad bowl.
- Make the dressing by mixing together the vinegar and water, adding the mustard, salt, pepper and sugar, and whisking in the oil.
- Pour the dressing over the salad ingredients and mix well.
- Refrigerate for at least one hour to let the flavors blend.
- Sprinkle with chives before serving.
SWISS WURSTSALAT (SAUSAGE SALAD)
A flavorful main-dish salad. In some places, cervelas sausage is called cervelat. The Swiss butcher at my local German deli tells me that what is called Knackwurst is actually Swiss Cervelat. Although the original recipe says not to cook or grill the sausage but rather use it "raw", I would make sure the sausage is pre-cooked or smoked and not actually raw. (Raw pork, eeww) Also, you can use only emmenthaler (swiss) cheese and gruyere if tilsiter is unavailable, just adjust amounts. I don't know why the food.com memory banks call it "knackwurst of frankfurter" but do NOT use hot dogs!!
Provided by Linky
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Put the vegetables and the cheese in a bowl and mix them well.
- Make the sauce with all the ingredients mentioned above, from pepper to oil and stir well.
- Pour the sauce over the salad and mix well.
- Peel the eggs and cut them into slices.
- Cut the tomatoes and use them together with the eggs for decoration.
- Sprinkle the chives over the salad.
GERMAN WURST SALAD
This is a German meat salad that is really easy to prepare. Bologna, pickles, tomatoes and chives in a charming vinaigrette dressing.
Provided by MEAF0RDM0
Categories Salad
Time 2h20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 765.2 calories, Carbohydrate 5.2 g, Cholesterol 131.8 mg, Fat 69.3 g, Fiber 0.5 g, Protein 28 g, SaturatedFat 28.1 g, Sodium 2630.1 mg, Sugar 4.3 g
HOMEMADE PORK SAUSAGE
These county-style patties are so simple to prepare. You'll never again settle for store-bought versions that are loaded with preservatives and not nearly as good. From Country Pork
Provided by The Daycare Lady
Categories Breakfast
Time 20m
Yield 8 , 8 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, combine all ingredients; mix well. Shape into eight 4-in. patties. In a skillet over medium heat, fry patties for 3-4 minutes per side until browned or until no longer pink in the center. Yield: 8 servings.
QUICK & EASY PORK SAUSAGE
Make and share this Quick & Easy Pork Sausage recipe from Food.com.
Provided by The Spice Guru
Categories Pork
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 41
Steps:
- TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
- TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Nutrition Facts : Calories 499.6, Fat 36.2, SaturatedFat 12.3, Cholesterol 93.8, Sodium 175.1, Carbohydrate 18.7, Fiber 2, Sugar 5.3, Protein 23.8
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