FBD

Wurstsalat (Sausage Salad)

FrenchBeefAdvanced120 minBy Northstar

Ingredients

Servings
4
  • 1 tsp German or Dijon mustard
  • 2 tbsp olive oil
  • 3 tbsp wine vinegar
  • 3 tbsp cold beef stock
  • 1 tsp sugar
  • 0.5 tsp salt
  • 1/8 tsp cracked black pepper
  • 1 each lb. precooked knockwurst
  • 1 each onion
  • 1 each boiled potato
  • 1 each hard cooked egg
  • 2 each dill pickles

Instructions

  1. 1

    Combine mustard, olive oil, vinegar, beef stock, sugar, salt and pepper into a bowl and whisk well.

  2. 2

    This is your dressing.

  3. 3

    Peel and slice the precooked knockwurst into strips.

  4. 4

    Cut onion into thin rings.

  5. 5

    Dice the boiled potato.

  6. 6

    Slice the pickle thinly.

  7. 7

    Place knockwurst, onion, potato, and pickle in large bowl.

  8. 8

    Pour dressing over salad and toss gently.

  9. 9

    Refrigerate 2 hours.

  10. 10

    Peel and thinly slice egg; mix with salad.

  11. 11

    Serve on lettuce leaves with a side of rye bread.

Tags

saladgreekthe-oktoberfest-cookbook