Exotic bratwurst salad

Ingredients for 10 servings:

• 3 rosemary sprigs
• 20 sage leaves
• some lemon thyme leaves
• 3 garlic cloves
• 2 packs of Nuremberg Rostbratwurst, approx. 28 – 30 pieces
• 3 tbsp oil for frying or butter
• 150 g pumpkin flesh
• 1 bell pepper(s)
• 1 gr. can/n pineapple, approx. 800 g or 2 small cans of approx. 400 g each
• 1 can of corn, approx. 330 g
• 40 g sunflower seeds or pumpkin seeds
• e.g. sesame
• n. B. fried onions
• 5 radishes
• 10 cherry tomatoes
• 300 g grapes
• 1 avocado(s)
• 1 orange(s)
• n. B. fruit sauce, e.g. mango sauce
• 1 tsp horseradish
• 1 tsp mustard, sweet
• e.g. curry powder
• n. B. Pfeffer

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Cut the grilled sausages, bell peppers, drained pineapple, and pumpkin into small cubes. Pick the rosemary needles and finely chop them with the sage and thyme. Brown the rosemary needles, sage, lemon thyme, and diced garlic in a pan in hot fat. Add the grilled sausages and brown them. Then transfer them to a large bowl. Add the pumpkin cubes to the pan with the remaining fat and brown them; they will need about 5 minutes longer. Add the bell peppers and pineapple to the pumpkin. Drain the corn and add them. Fry in the pan until lightly browned. Fry the kernels, seeds, and fried onions. Then add the contents of the pan to the sausages in the bowl. Halve the radishes, cherry tomatoes, and grapes. Peel and dice the avocado and orange, and add them to the bowl. For the dressing, you can use mango sauce, with 1-2 teaspoons of horseradish, sweet mustard, curry powder, and pepper, or vary it to your liking. Note: If you want to make your own sauce, you can use the pineapple juice. Add mayonnaise, horseradish, and sweet mustard. The ingredients can be varied as desired, including mango, melon, papaya, etc. The salad can be expanded to include seasonal lettuce leaves, such as radicchio, lamb’s lettuce, iceberg lettuce, etc.