John Myers
Ingredients for 4 servings:
- 4 sausages, Franconian, from the day before
- 200 g gherkins
- 1 onion(s)
- 8 tbsp rapeseed oil
- 4 tbsp white wine vinegar
- 1 tsp, heaped mustard, medium hot
- 3 tsp sugar
- 1 tsp salt
- Pepper, white from the mill
- chives
- e.g. radishes
- Allspice d’Espelette
Instructions
Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes
Recycling leftovers
Cut the leftover sausages from the previous day into slices approximately 0.5 cm wide. If you choose Nuremberg sausages, allow 3 sausages per person. Finely dice the onion. Finely dice the gherkins. Reserve the liquid. Slice the radishes into thin strips. Finely chop the chives. For the vinaigrette, thoroughly emulsify the rapeseed oil, white wine vinegar, and mustard. Add the diced onion. Season with sugar, salt, and pepper. Add a dash of gherkin liquid, if desired, and season with Piment d’Espelette for a spicy finish. Toss the sausages, gherkins, and radishes with the vinaigrette. Refrigerate and let marinate for at least 4 hours. Sprinkle with chives before serving.
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