Sausage salad with mushrooms and carrots

Ingredients for 4 servings:

• 300 g ham sausage
• 100 g tongue sausage
• 2 onions, red
• 150 g mushrooms
• 1 large carrot(s)
• 2 large pickles
• ½ cucumber(s)
• 3 tbsp fruit vinegar
• 3 tbsp sunflower oil
• 2 tbsp water
• 1 tsp mustard
• Salt and pepper, white
• Salad herbs
• some chives, fresh or/and parsley
• some butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cut the mushrooms into pieces. Peel the carrot and slice into thin sticks. Cut the sausage into strips. Peel and halve the cucumber, and remove the seeds from the center. Finely dice the cucumber flesh. Finely dice the pickles. Heat a little butter in a pan and fry the mushrooms until lightly browned. When they have browned, add the carrot sticks and fry briefly. Then place the mushrooms and carrots on a plate and let cool. Peel the onions and slice into thin strips. Place the sausage, onions, and both cucumbers in a large bowl. Season well with salt, white pepper, and salad greens. Pour over the vinegar and oil and mix gently. Then add 2 tablespoons of water. When the mushrooms and carrots are cool, stir into the salad. Finally, add fresh chives and/or parsley, mix again, and let the salad sit for a while. Serve with pretzels, pretzel rolls, or rustic bread rolls.