John Myers
Ingredients for 4 servings:
- 400 g sausage (Lyoner), cut into thin strips
- 200 g sausage (black sausage), cut into thin strips
- 2 onions, red
- 5 gherkins
- 2 apples
- 1 tbsp Dijon mustard, or farmer’s mustard, coarse
- 6 tbsp oil
- 3 tbsp vinegar, mild
- 2 shots of cucumber juice
- n. B. Salt
- n. B. Pfeffer
Instructions
Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes
refreshingly different
Put a large tablespoon of coarse mustard into a large bowl. The mustard should definitely be grainy, as that adds that special something. Mix the mustard with the oil. Add the vinegar (I prefer mild Melfor) and the pickle juice. Mix everything well and season with salt and pepper. Peel the onions, halve them, and then slice them into fine, thin rings. Dice the gherkins and apples. Add the onion rings, cucumber, and apple cubes to the salad dressing. Also add the sausage. Here in the south, you can buy it pre-cut. If you slice the sausage yourself, it should definitely not be too coarse – it’s best to cut it to slice thickness and then cut it into strips about 3 mm wide. Mix everything well and let it marinate for a while. If you’re having sausage salad in the evening, it’s best to prepare it in the afternoon. To serve, sprinkle some chives or finely sliced spring onions on top. Serve with a nice slice of farmhouse bread.
Facebook Comments