Munich white sausage slat with pretzel

Ingredients for 8 servings:

• 4 pretzels
• 50 g herb butter
• 750 g white sausages (Munich)
• 4 tbsp rapeseed oil
• 1 cucumber(s)
• 1 radish(s)
• 3 onions, red
• 1 bunch of chives
• 150 ml balsamic vinegar, light
• 2 tbsp mustard, sweet Bavarian or medium hot
• 4 tbsp honey, liquid
• some salt and pepper, black, from the mill
• 6 tbsp rapeseed oil, up to 8 tbsp

Instructions

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

Goes well with the Oktoberfest buffet.

For the salad, roughly dice the pretzels. Melt the herb butter in two batches in a large pan and fry the pretzel cubes, also in two batches, over low heat, turning occasionally, then remove from the pan. Skin the white sausages and cut into thin slices. Heat 4 tablespoons of rapeseed oil in two batches in a large pan and fry the white sausage slices, also in two batches, until golden brown, turning occasionally, then remove from the pan. Clean, rinse, and thinly slice the cucumber. Clean, peel, rinse, and slice or grate the radishes into very thin slices. Since radishes are notoriously hot, you can also salt the slices and let them stand for a while. Then drain the salted water. Peel the onions and slice them into fine rings. Rinse the chives, shake dry, and cut them into fine rolls. For the vinaigrette, combine the balsamic vinegar with mustard and honey, a pinch of salt, and a few grinds of freshly ground black pepper. Then whisk in about 6 to 8 tablespoons of rapeseed oil. Combine all prepared salad ingredients—except for 1 tablespoon of chives—in a large bowl. Drizzle the vinaigrette over the salad, mix thoroughly again, and sprinkle with 1 tablespoon of chives.