in Germany

Franconian bratwurst salad

updated

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Ingredients for 4 servings:

  • 20 small sausages, Franconian, up to 30, depending on size, no Nuremberg sausages
  • 2 bunch spring onions
  • 1 bunch of radishes
  • 3 gherkins
  • 10 tbsp sunflower oil
  • 5 tbsp herb vinegar
  • 3 tbsp mustard, medium hot
  • 3 tbsp water
  • 3 tbsp sugar
  • salt and pepper
  • 1 bunch of chives

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 35 minutes

Fry the sausages until medium brown, let cool, and slice. Chop the radishes, gherkins, and spring onions. Toss the vegetables with the sausage slices. Prepare the dressing from oil, vinegar, mustard, water, sugar, salt, and pepper, season to taste, and add to the salad. Let the salad sit for about 2-3 hours. Add the finely chopped chives before serving. Serve with pretzels and Franconian beer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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