Wurst Salad Recipe from Biergarten
2 lbs. (4 cups) assorted smoked German sausages (see note)
1 cup julienne red onion
1 cup German sweet pickles, cut on bias
1/2 cup German sweet mustard
1/2 cup German hot mustard
1 cup canola oil
1/2 cup balsamic vinegar
1/2 cup red wine vinegar
1/3 cup granulated sugar
Yield: 6 servings
Cut the assorted sausages on bias.
Add the red onion and sweet pickles to the sausages.
Mix mustards, oil, vinegars and sugar.
Mix dressing with sausages. Let set for 1 hour.
Recipe note: A variety of sausages may be used, such as: debrizener, bauerwurst, jagdwurst, frankfurters and summer sausage.