Bayerischer wurstsalat (barvarian sausage salad)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Knockwurst -- Cooked / |
| Cooled | ||
| ½ | teaspoon | Salt |
| 2 | Pickles -- Small | |
| ¼ | teaspoon | Pepper |
| 1 | Onion -- Medium | |
| ¼ | teaspoon | Paprika |
| 3 | tablespoons | Vinegar |
| ¼ | teaspoon | Sugar |
| 1 | tablespoon | Mustard -- Prepared * |
| 1 | tablespoon | Capers |
| 2 | tablespoons | Vegetable Oil |
| 1 | tablespoon | Parsley -- Chopped |
Directions
* Mustard must be the strong Djon or Gulden Type.
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Cut the knockwurst into small cubes. Mince the pickles and onion.
Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well.
Stir in the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley.
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