Munich white sausage salad

Ingredients for 2 servings:

• 2 white sausages, cooked
• ½ jar pearl onions
• 1 onion(s), red
• 2 tbsp, leveled apple cider vinegar or spirit vinegar
• some mustard, sweet or medium hot
• some sunflower oil
• 1 bunch chives or spring onion(s), finely chopped
• Salt and pepper, white, from the mill
• 1 gherkin(s) (salted gherkin or pickled gherkin), diced
• some radishes
• 1 egg(s), hard-boiled, chopped

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Not all of the white sausages are ever eaten, but they still taste great the next day. Remove the skin from the white sausages and slice the sausages. Halve the pearl onions and finely dice the red onion. Add the apple cider vinegar, a little oil, a splash of water, and some of the pearl onion juice. Mix with the mustard and chives, and season with salt and pepper. Stir in the white sausages, radishes, and chopped egg. Let it sit in the refrigerator for half an hour. Serve with a buttered pretzel or good farmhouse bread.