A German-style salad of ready-to-eat cooked sausage, pickles and onion in mustard vinaigrette.
100 gSausages
30 gOnion
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4 gParsley
60 gPickles
1 tbspApple cider vinegar
4 gDijon mustard
1.5 tspDressing oil
To tasteSalt
To tasteBlack Pepper
Use ready-to-eat fully cooked Fleischwurst, Lyoner or bologna, never raw sausage. Remove any inedible casing and cut into thin strips. Slice the pickles and onion finely.
Whisk the vinegar, oil and mustard with salt and pepper. Toss with the sausage, pickles and onion.
Cover and refrigerate for 30 minutes to let the flavors develop. Toss again and add chopped parsley before serving.