in Germany

Rixdorfer Bockwurst salad

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Ingredients for 4 servings:

  • 4 pieces of Bockwurst
  • 2 cucumber(s) from the barrel
  • 2 onions
  • 2 tbsp mustard, hot
  • 2 tbsp oil
  • 1 small apple
  • 1 tbsp chives, in rolls
  • 1 pinch(s) of sugar
  • Salt
  • pepper
  • 1 egg(s), hard-boiled
  • some radishes
  • some celery – green

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the sausages, halve them lengthwise, and slice them. Halve the cucumbers lengthwise and slice them. Peel the onions and cut them into thin wedges, tossing them with the sausage and cucumber slices. Wash, core, and finely dice the apple. Make a dressing with oil, mustard, diced apple, and chives. Season generously with salt, sugar, and pepper, and stir into the sausage mixture. Season to taste and chill. Garnish with egg slices, radish slices, and/or celery leaves before serving. “Schusterjungs” (spicy sausages) go best with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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