Hearty sausage salad with paprika Lyoner

Ingredients for 4 servings:

• 500 g Lyoner with peppers
• ½ jar of gherkins, 360 g each
• 1 large vegetable onion(s) or 2 red onions
• 2 spring onions
• 1 garlic clove(s)
• 1 tsp mustard, medium hot
• 1 tsp, heaped stock powder
• 4 tbsp olive oil, alternatively sunflower oil
• 3 tbsp herbal vinegar or plain vinegar
• salt and pepper
• e.g. Paprika powder, hot
• n. B. Paprika powder, sweet
• n. B. herbs, e.g. chives, parsley, etc.

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

When you buy the Paprika Lyoner sausages, have them cut to the thickness of sliced ​​sausage. Cut the slices into thin strips. Also cut the gherkins into strips. Slice the onion into thin rings or half rings. Finely chop the garlic and slice the spring onions into thin rings. Mix everything in a bowl. For the dressing, combine the mustard, granulated stock, vinegar, oil and spices and stir until smooth. If desired, add a little of the juice from the gherkins. This ensures that the sausage salad is moist. Now pour the dressing over the sausage salad, mix well and finally add the fresh herbs. The salad tastes best after it has been in the fridge for at least 1 hour. Serve with hearty dark bread, perhaps spread with butter.