Yield: 1 Servings
|11 ounces||Blood sausage|
|7 ounces||Smoked cheese|
|Salt and pepper|
Slice the blood sausage and cube the smoked cheese. Peel the onions and slice them thinly, cube the pickles. Mix all with the capers. Stir the vinegar, oil, salt, pepper, sugar and water to a spicy dressing and pour it over the salad. Mix it well and let it stand, covered, for two hours before serving.
Posted to EAT-L Digest 09 Sep 96 Date: Tue, 10 Sep 1996 11:27:43 EDT From: erika metzieder <100627.3022@...>