Sausage Salad with Spicy Pickle Dressing
Classic sausage salad: fine strips of cooked sausage with pickled gherkins, onions and fresh herbs in a creamy dressing made from pickle brine, vinegar, mustard and oil. Quick to make and ideal for preparing ahead.
Source / link: Überliefertes Rezept
Step by step through the recipe
Ingredients
| 400 g | cooked sausage (or Regensburger/Lyoner) |
| 4–5 Stück | pickled gherkins |
| 1 Stück | small onion |
| 4 EL | pickle brine (from the gherkin jar) |
| 2 EL | white wine vinegar or apple cider vinegar |
| 3 EL | sunflower oil or rapeseed oil |
| 1 TL | medium-hot mustard |
| 1 TL | sugar (optional) |
| etwas | salt |
| nach Geschmack | freshly ground pepper |
| 1 Bund | parsley or chives |
Preparation
- 1 Cut the cooked sausage in half lengthwise, peel off the skin and cut the sausage into fine strips or slices. Place in a large bowl.
- 2 Cut the pickled gherkins into fine strips or slices and add to the sausage in the bowl. Collect 4 tbsp of pickle brine from the jar and set aside.
- 3 Finely dice the onion. If you like, briefly pour a little hot water over the diced onion, leave to stand for 1 minute, drain and drain well – this mellows the sharpness.
- 4 For the dressing, mix the pickle brine, vinegar, mustard and sugar well in a small bowl until the sugar has completely dissolved.
- 5 Gradually whisk the oil into the dressing with a whisk or a fork until a slightly creamy, emulsified dressing forms.
- 6 Season the dressing with salt and freshly ground pepper. Add a little more pickle brine or vinegar to taste.
- 7 Mix the diced onion into the cooked sausage and gherkins, then pour the dressing over and mix everything thoroughly.
- 8 Wash the herbs, shake dry, finely chop the parsley or cut the chives into fine rings and fold into the salad.
- 9 Leave the sausage salad to marinate in the refrigerator for at least 30 minutes and mix once more before serving.
Notes & tips
Tips & variations: For a Swiss-style sausage salad, also stir in 150 g Emmental cheese cut into strips. If you like it heartier, add 2 hard-boiled, diced eggs or a few radishes and serve with boiled potatoes or farmhouse bread. The dressing also tastes excellent with plain cucumber salads or potato salad. The salad is best on the same day, but still tastes good the next day – then just stir it briefly before serving, as the oil separates when it stands.
Nutrition
estimated per serving- Calories
- 126 kcal
- Protein
- 1 g
- Fat
- 12 g
- Carbs
- 5 g
– = ingredient not in nutrition database (estimate incomplete)
