Bratwurst salad with celery

Ingredients for 4 servings:

• 400 g sausages (approx. 4 pieces)
• salt and pepper
• Sugar
• 250 g brown bread
• 3 tbsp clarified butter
• 400 g celery with greens
• 15 onions (silver onions) from the jar
• 15 cocktail tomatoes
• 1 clove(s) garlic
• 6 tbsp vinegar
• 1 tsp mustard, medium hot
• 4 tbsp oil
• 2 tbsp water

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

Halve the pearl onions, wash and quarter the tomatoes. Peel and press the garlic clove. Trim and wash the celery stalks, and remove the strings. Then cut them into thin sticks about 3 cm long. If the celery stalk is thicker, cut the pieces lengthwise into strips. Set the celery leaves aside. For the salad dressing, whisk together the vinegar, 2 tablespoons of water, the mustard, garlic, salt, pepper, and a pinch of sugar. Then whisk in the oil. Mix with the tomatoes, pearl onions, and celery stalks and let it steep. In the meantime, cut the bread into cubes about 2 cm in size and toast them all over in a pan (without fat). Fry the sausages in hot clarified butter, remove them, and drain on kitchen paper. Cut the sausages diagonally into slices about 2 cm wide. Stir the sausage slices and bread cubes into the salad and season again to taste. Wash the celery leaves, spin dry, and finely chop some of them. Serve the salad sprinkled with celery leaves. Enjoy with a cold beer.