Bratwurst – radish – salad

Ingredients for 4 servings:

• 500 g radishes
• 1 bunch of chives
• 1 box of cress
• 500 g sausages (pork or veal sausages, preferably lightly smoked)
• 4 tbsp vinegar (sherry vinegar)
• Salt and pepper, black from the mill
• 1 tsp mustard, hot
• 100 ml meat broth
• 3 tbsp olive oil
• 1 onion(s)
• some oil or butter for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

lukewarm salad

Clean, wash, and dry the radishes, then cut into thin slices. Rinse the chives, pat dry, and cut into rolls. Trim the cress with scissors, rinse in a sieve, and drain well. Mix the sherry vinegar with salt until dissolved. Grind over plenty of pepper, stir in the mustard and stock, and then whisk in the oil. Peel and finely dice the onion, and add it to the marinade. Fry the sausages in a little fat over low heat until not too brown, remove from the pan, and drain off the fat. Deglaze the pan with the marinade and remove the pan from the heat. Cut the sausages into thin slices, return them to the pan, and let them cool slightly. Stir in the radish slices. Mix the salad with the chives and cress and serve lukewarm.