Jerchen's Palatinate sausage salad

Ingredients for 12 servings:

• 2 ½ kg sausage (e.g. Lyoner, beer ham, mushroom and paprika sausage, meatloaf, onion meatloaf etc.), sliced
• 1 jar tomato pepper (approx. 500 g drained weight)
• 1 jar pickle(s) (approx. 700 g drained weight)
• 3 large onions
• ½ bunch chives, finely chopped
• 10 tbsp water
• 10 tbsp oil (rapeseed oil)
• 2 tbsp vinegar essence
• 2 tbsp vinegar (herb vinegar)
• 1 tbsp mustard seeds
• 2 tbsp mustard, medium hot
• ½ tbsp sea salt
• ½ tbsp black pepper
• 2 tbsp cucumber juice

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Sausage salad for a birthday party

For the dressing, mix the water, vinegar essence, vinegar, pickle juice, and oil with the mustard. Crush the mustard seeds and mix in with the pepper and sea salt. Set the dressing aside for now. Peel the onions and slice them into fine rings. Mix with the finely chopped chives. Cut the sausage into thin, narrow strips. Dice the gherkins and tomato peppers. Place everything—a quarter of the mixture at a time—in a very large bowl, pour about a quarter of the dressing over each of the ingredients, and mix well. Continue until everything is combined. Let it sit in the refrigerator for about 3 hours before serving. Then season again briefly and serve. Serve with fries, fried potatoes, or simply baguette.