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Wurstsalat (Sausage Salad)

from Germany
 
  • 1 teaspoon German or Dijon mustard
  • 2 tablespoons olive oil
  • 3 tablespoons wine vinegar
  • 3 tablespoons cold beef stock
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon cracked black pepper
  • 1 lb. precooked knockwurst
  • 1 medium onion
  • 1 medium boiled potato
  • 1 hard cooked egg
  • 2 dill pickles
  • Lettuce leaves

Combine mustard, olive oil, vinegar, beef stock, sugar, salt and pepper into a bowl and whisk well. This is your dressing. Peel and slice the precooked knockwurst into strips. Cut onion into thin rings. Dice the boiled potato. Slice the pickle thinly. Place knockwurst, onion, potato, and pickle in large bowl. Pour dressing over salad and toss gently. Refrigerate 2 hours. Peel and thinly slice egg; mix with salad. Serve on lettuce leaves with a side of rye bread.


Germany

Oktoberfest

Also visit our Austria section

German Recipes

from Cooking with Beer

from Black Forest Cuisine

from Kate's Global Kitchen

More German Recipes

 

Back to the main Germany page

Germany on Wikipedia

More country Destinations

 

This page modified January 2008


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