Ingredients
- German or Dijon mustard1 teaspoon
- 2 tablespoons
- 3 tablespoons
- cold beef stock3 tablespoons
- 1 teaspoon
- ½ teaspoon
- 1/8 teaspoon
- lb. precooked knockwurst1 unit
- 1 medium
- boiled Potato1 medium
- hard cooked egg1 unit
- 2 unit
- 1 unit
Method
1
Slice the cured sausage (Lyoner or Fleischwurst) into thin rounds or strips, approximately 2–3 mm thick, and place them in a large mixing bowl.
5 minutes
2
Peel the onion and slice it into very thin rings or half-rings, then add them to the bowl with the sausage.
3 minutes
3
Slice the dill pickles into thin rounds or julienne strips and add them to the sausage and onion mixture.
2 minutes
4
In a small bowl, whisk together wine vinegar, olive oil, salt, sugar, and a generous amount of cracked black pepper until the sugar and salt are fully dissolved and the dressing is well combined.
3 minutes
5
Pour the vinaigrette over the sausage mixture and toss everything together until evenly coated.
2 minutes
6
Cover the bowl and refrigerate the salad to allow the flavors to marinate and meld together.
30 minutes
7
Arrange fresh lettuce leaves on a serving plate or in a bowl as a base, then spoon the marinated Wurstsalat on top.
2 minutes
8
Finish with an extra grind of cracked black pepper and serve immediately as a cold dish.