Wurstsalat

(click to enlarge)	Wurstsalat Germany, Switzerland - Wurstsalat
(click to enlarge)	Makes: Effort: Sched: DoAhead:	1-1/4 # * 2+ hrs Best		This is a popular salad in Switzerland and southern Germany. Lyoner is the preferred sausage, though Fleischwurst and Bierwurst are also used. This salad is most often served with fried potatoes and beer.

10
5
2-1/2
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2
1
1
2
1/2
1/4
1/2
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oz
oz
oz
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T
T
T
T
t
t
t
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Lyoner (1)
Onion, sweet
Gherkins (2)
-- Dressing
Wine Vinegar, white
Gherkin liquid
Water
Oil (3)
Salt
Pepper
Paprika, sweet (4)
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This recipe is quite simple, so the quality of the sausage is important.

Make - (10 min work + refrigerate)

Cut LYONER into narrow strips, but fairly long.
Cut ONIONS in half lengthwise and slice thin crosswise.
Slice GHERKINS crosswise around 1/8 inch thick. Mix well with Onions and Lyoner.
Place all Dressing items in a jar and shake vigorously. Pour over Salad and tumble to blend. If you can, let it have some time in the fridge to blend flavors, overnight is best.
Serve cold, but not chilled.

NOTES:

Lyoner:
This is a sausage popular in Switzerland and southern Germany. It is sort of like bologna, but with a more distinctive flavor and texture. For details see our Sausages page.
Gherkins:
Small pickles about 2-1/2 by 3/4 inches. Polish or Russian style are fine. If your pickles are much larger, cut them so the pieces are similar in size to slices from these small pickles.
Oil:
Some recipes call for Sunflower oil, but any good quality salad oil should be fine.
Paprika
Use real Hungarian Sweet Paprika, not that sawdust flavored stuff they sell in the supermarkets. Hungarian has much better flavor and a much more intense red color.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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