John Myers
Ingredients for 4 servings:
- 500 g Lyoner
- 1 radish(s) (approx. 350 g)
- some salt
- 1 bunch of radishes
- 2 bunches of chives
- 3 tbsp herb vinegar
- some salt and pepper
- 1 tsp mustard, medium hot
- 4 tbsp olive oil
Instructions
Working time approx. 25 minutes; Rest time approx. 15 minutes; Total time approx. 40 minutes
perfect for a barbecue evening
Peel the Lyoner sausages and cut into strips (you can also use pre-cut Lyoner sausages if you prefer). Remove the leaves from the radish, peel them, and grate them finely. Place the grated radish on a plate, season well with salt, and let it sit for ten minutes. Trim and wash the radishes, and cut them into quarters or eighths depending on their size. Then add them to the sausage. Wash the chives, shake them dry, cut them into rolls, and add them as well. Place the grated radish in a sieve and rinse with cold water. Then squeeze them well in a kitchen towel and add them to the remaining ingredients in the bowl. Whisk together the vinegar, salt, pepper, mustard, and oil until you have a creamy salad dressing. Pour this over the salad and mix everything together. Cover the sausage salad and let it sit for about 15 minutes.
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