John Myers
Allgäu Sausage Salad
The perfect allgäu sausage salad recipe with a picture and simple step-by-step instructions.
For the dressing:
- 60 g Delicatessen cucumbers, from the jar, (sweet and sour)
- 1 smaller Radish, white, hot
- 50 g Vegetable onion, brown
- 1 Hot peppers, red, long, mild
- 2 medium-sized Cloves of garlic, fresh
- 1 tbsp Lovage, dried
- 0,5 tsp Black pepper from the mill
- 1 tsp Caraway seed
- 1 pinch Nutmeg, freshly grated
- 1 tsp Rock salt, red, finely ground
- 3 tbsp Orange juice
- 2 tbsp Apple Cider Vinegar
- 2 tbsp Brine from the pickle jar
- 1 tsp Balsamic vinegar of Modena
- 3 tbsp Sunflower oil
- Cut the meat loaf to approx. 3 x 3 x 30 mm. Divide the gherkins crosswise into pieces approx. 3 cm long. Cut the pieces lengthways into approx. 3 mm thin slices (it is best to stand upright). Process the cucumber slices in stacks into approx. 3 mm thin sticks.
- Wash the radish, cap both ends, peel and work into sticks like the cucumber. Halve a vegetable onion weighing approx. 100 g crosswise and only use 1 half. Peel this half and slice it into approx. 3 mm thick slices. Cut the slices in stacks into 3 mm thin strips.
- Remove the stems from the peppers, wash them, cut open lengthways on one side, fold open, core and cut out the light pink partitions. Cut the peppers crosswise into thin threads. Put all the salad additions prepared in this way into a larger bowl.
- For the dressing, cap the garlic cloves at both ends, peel as much as possible and squeeze with a garlic press. Mix together all the ingredients from garlic cloves to Balsamico di Modena and drizzle over the raw salad ingredients. Mix the salad and let it steep for 30 minutes. Mix in the sunflower oil just before serving.
- Spread on the serving bowls, garnish with fresh celery leaves and serve as a starter.
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