Baden sausage salad

Ingredients for 4 servings:

• 250 g sausage (Lyoner)
• 250 g asparagus, in pieces, cooked (from the jar or fresh)
• 2 gherkins
• 1 large apple
• 2 tomatoes
• 2 eggs, hard boiled
• 1 bunch of parsley
• 3 tbsp mayonnaise
• 100 g yogurt
• 1 tbsp mustard
• 1 tsp horseradish, grated
• 1 pinch(s) salt and pepper, fresh
• 1 bunch chives, in rolls
• Sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

For the salad: Cut the Lyoner sausages and gherkins into even, fine sticks about the thickness of matchsticks. Peel the onions and cut them into thin strips, as well as the peeled, quartered, and cored apple. Deseed the tomatoes. Mix everything with the asparagus pieces. For the marinade: Mix the mayonnaise with the yogurt until smooth, then stir in the mustard and horseradish. Season to taste with salt, pepper, and a little sugar. Loosely mix the salad and marinade with the chives and let it sit for about 1 hour. Then carefully toss the salad again. Finally, garnish with egg quarters and parsley. Tip: Serve with buttered farmhouse bread and a Baden Weisherbst wine.