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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.



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