AI-generated
German Sausage Salad with Onion and Pickles (Wurstsalat)
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Source: https://recipheon.com/en/recipes/snacks/german-sausage-salad-with-onion-and-pickles-wurstsalat
About this recipe
Wurstsalat is a German salad of thin sausage strips, onions, and pickles in a light vinegar dressing. Its character comes from springy, finely ground cooked sausage, crunchy vinegar pickles, and thin onion slivers. Choose ready-to-eat Lyoner sausage made from pork and beef, with a smooth texture and no large pieces of meat; raw sausage or firm dried sausage will not give the same result. Even, thin strips are easy to coat with the wine vinegar and oil dressing, while a little sugar softens the acidity without making it taste sweet. After a short chill, the onion softens slightly, but the pickles stay crunchy. You can prepare four snack servings in about 40 minutes, including 20 minutes of chilling. Bread can be served separately on the side.
Ingredients
Salad
500 g ready-to-eat, finely ground cooked Lyoner sausage made from pork and beef, weighed without the casing
120 g raw yellow onion, weighed after peeling
200 g vinegar-pickled cucumbers, drained weight; without the pickling liquid
Dressing
40 ml refined rapeseed oil
30 ml white wine vinegar with 6% acidity
30 ml drinking water
5 g white sugar
1 g fine salt
0.5 g ground black pepper
Steps
Remove the casing from the ready-to-eat cooked Lyoner sausage. Cut it into slices about 3 mm thick, then into strips about 3 mm wide and about 4–5 cm long. Cut the drained vinegar pickles into strips of similar thickness; if they release liquid onto the cutting board, leave it there so it does not dilute the dressing.
AI-generated Halve the peeled onion lengthwise and slice it into slivers as thin as possible. Separate them with your fingers so they do not remain in thick clusters. Transfer the onion, sausage, and pickles to a bowl with enough room to toss them easily.
In a small bowl, mix all the wine vinegar with the water, sugar, salt, and pepper until the sugar and salt dissolve. Add all the oil and stir vigorously with a fork or small whisk until the liquid briefly turns cloudy and the large visible oil droplets disappear. This light dressing has no thickener and may separate again; stir it once more just before pouring.
AI-generated Pour the dressing into the bowl with the sausage, pickles, and onion. Gently toss from the bottom with two spoons, separating any strips that stick together, until all the ingredients have a light sheen. A little liquid at the bottom is normal; the salad should not look like a thick, creamy sauce.
AI-generated Cover the bowl and refrigerate the salad for about 20 minutes. During this time, the onion will soften slightly in the dressing and the flavors will blend. Do not leave it on the counter to marinate.
After chilling, toss the salad again from the bottom to bring up the dressing. Divide the ingredients and liquid among four plates or small bowls. Serve chilled; bread can be served separately on the side.
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