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Wurstsalat (Sausage Salad)
1
teaspoon German or Dijon mustard
tablespoons olive oil
tablespoons wine vinegar
tablespoons cold beef stock
teaspoon sugar
2
3
3
1
½
teaspoon salt
1
1
1
1
1
2
/8 teaspoon cracked black pepper
lb. precooked knockwurst
medium onion
medium boiled potato
hard cooked egg
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.
Wurstsalat (Sausage Salad)
47
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