Pretzel and sausage salad

Ingredients for 2 servings:

• 150 g meat sausage
• 250 g pretzel(s), stale
• 2 eggs
• 1 onion(s)
• 200 ml milk, warm
• 1 garlic clove(s)
• salt and pepper
• 2 tsp mustard, medium hot
• 3 tbsp wine vinegar
• Sugar
• Pickle(s)
• Chive rolls

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Simple, even for summer

I love cooking without fat, but with water! Cut the pretzels into small cubes. Also finely chop the onion, slice the sausage, and do the same with the pickles. To make the crazy part of the sausage salad, we first make dumpling dough: Put the pretzel cubes in a bowl. Sauté the onions in a pan with a splash of water. This doesn’t take long. Toss the onions and let the water evaporate. Once the water has evaporated, leave the onions in the pan for a while, then add them to the bowl. Season with salt and pepper. Preheat the oven to 180°C (fan). Whisk the milk with the eggs and pour into the pan in which you sautéed the onions. Add the garlic clove. Heat slightly, then add to the pretzels, stir, and let the dumpling dough rest for about 20 minutes, stirring occasionally. When the pretzels are nice and soft, transfer the dumpling dough to a small baking dish and press down lightly. Place it in the oven and bake for about 20-25 minutes. You’ll see for yourself when the mixture is a nice dark brown. Meanwhile, for the marinade, mix the mustard, vinegar, salt, and a little sugar. Let the dumpling mixture cool slightly, then cut it into pieces and mix it with the sausage, pickles, and the marinade. Serve sprinkled with chives.