Pretzel and sausage salad with toasted pretzel slices

Ingredients for 4 servings:

• 400 g sausage (Regensburger sausage)
• 2 pretzels
• 10 radishes
• 20 cocktail tomatoes
• ½ jar pickle(s)
• 1 small onion(s), red
• 1 bunch of chives
• 2 sprigs of parsley
• ½ tsp salt
• 1 pinch(s) of pepper
• 1 tsp mustard, medium hot
• 3 tbsp oil
• 4 tbsp vinegar
• 1 dashes lemon juice
• 1 pinch(s) of sugar

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 40 minutes

First, wash the radishes, tomatoes, and herbs. Quarter the radishes, halve the tomatoes, and place them in a bowl. Peel, quarter, and thinly slice the onion. Cut the pickles into sticks. Add everything to the bowl. Peel the Regensburger sausages, halve them, and slice them thinly. Thinly slice the pretzels. Heat a little oil in a pan and toast the pretzel slices until crispy and golden. Remove the pretzel slices from the pan and let them cool. Finely chop the parsley and chives and add them to the bowl with the sausage slices. Season. Let them sit in the refrigerator for about 1 hour. Stir in the pretzel slices right at the end to keep them crispy.