Recipe Details

Summary

Name: Wurstsalat (sausage Salad)

Category: Oktoberfest

1 teaspoon German or Dijon mustard

2 tablespoons olive oil

3 tablespoons wine vinegar

3 tablespoons cold beef stock

1 teaspoon sugar

½ teaspoon salt

1/8 teaspoon cracked black pepper

1 lb. precooked knockwurst

1 medium onion

1 medium boiled potato

1 hard cooked egg

2 dill pickles

lettuce leaves

Combine mustard, olive oil, vinegar, beef stock, sugar, salt and pepper into a bowl and

whisk well. This is your dressing. Peel and slice the precooked knockwurst into strips.

Cut onion into thin rings. Dice the boiled potato. Slice the pickle thinly. Place

knockwurst, onion, potato, and pickle in large bowl. Pour dressing over salad and toss

gently. Refrigerate 2 hours. Peel and thinly slice egg; mix with salad. Serve on lettuce

leaves with a side of rye bread.