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Bayerischer wurstsalat (barvarian sausage salad)
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| Artist: |
_ |
| Categories: |
German, Meats, Salads, Vegetables, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Knockwurst, Cooked / Cooled | | | 2 ea Pickles, Small | | | 1 ea Onion, Medium | | 3
| tbsp | Vinegar | | 1
| tbsp | Mustard, Prepared * | | 2
| tbsp | Vegetable Oil | | 1/2
| tsp | Salt | | 1/4
| tsp | Pepper | | 1/4
| tsp | Paprika | | 1/4
| tsp | Sugar | | 1
| tbsp | Capers | | 1
| tbsp | Parsley, Chopped |
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Procedures:
| 1 | * mustard must be the strong dijon or gulden type. | | 2 | +++ cut the knockwurst into small cubes. | | 3 | Mince the pickles and onion. | | 4 | Mix together the vinegar, mustard and oil. | | 5 | Add salt, pepper, paprika and sugar. | | 6 | Adjust seasonings if desired. | | 7 | Add the capers; mix well. | | 8 | Stir in the chopped knockwurst, pickles, and onions. | | 9 | Just before serving, garnish with chopped parsley |
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