John Myers
Nuremberg Sausage Salad
The perfect nuremberg sausage salad recipe with a picture and simple step-by-step instructions.
marinade
- 2 disc Farmer’S bread about 1.5 cm thick
- 1 piece Onion red
- 4 piece Radish
- Leaf salads as desired
- Butter
- 2 tbsp Herb vinegar
- 5 tbsp Sunflower oil
- 0,5 tsp Mustard medium hot
- Salt, sugar; Pepper; Sweet paprika powder, ground coriander seeds
- Fry or grill the sausages, set aside. Debark the bread, cut into cubes and fry in (quote from Frank Buchholz) “good German butter” until crispy, degrease a little on crepe. Halve the onion and cut into thin slices. Blanch them for approx. 30 seconds, quench and allow to drain.
- Put the marinade ingredients in a screw-top jar and shake well. Put the marinade in a shallow bowl. Clean the lettuce, wash it, pull it through the marinade, drain briefly and serve on plates or in bowls.
- Cut the sausages diagonally into thirds, cut the radishes into slices. Pull the sausage pieces, onion strips and radish slices through the marinade and serve with the bread cubes on the salad.
- Unfortunately the onion strips are missing in the photo because I didn’t have a red one.
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