John Myers
Salads: Franconian Veal Sausage Salad
The perfect salads: franconian veal sausage salad recipe with a picture and simple step-by-step instructions.
- 1 piece Fresh white sausage
- 1 piece Boiled egg
- 2 piece Fresh radishes
- 0,5 piece Sweet red peppers fresh
- 1 piece Spring onion
- 2 tablespoon Extra virgin olive oil
- 1 teaspoon White wine vinegar
- 2 Knife tips Black pepper from the mill
- 1 pinch Salt
- 1 pinch Sugar
- 1 pinch Water
- Cress for sprinkling
- “Take off” the white sausage and cut into thin strips. Peel the egg and cut into cubes with the egg cutter. Wash the radishes, separate them from the leaves and pinch them as well. Cut the spring onion into fine rings and the half bell pepper – after removing the skin and seeds – into small cubes.
- Mix a salad marinade out of oil, vinegar, salt, pepper and sugar, dilute with a little water if necessary and season with salt and pepper to taste.
- Pour the sauce over the chopped ingredients, mix well and let it steep for about an hour. Sprinkle with a little cress and arrange on a plate.
- A fresh pretzel or a piece of fresh farmer’s bread tastes good with it.
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