Wurstsalat

Ingredients

• ¾ pound pork sausages (leberwurst, bratwurst, or knackwurst), cooked
• 1 medium red onion
• 6 whole radishes
• 3 tablespoons red wine vinegar
• 2 tablespoons fresh parsley or chives, chopped
• 2 tablespoons olive oil

Instructions

1. 1

   Slice each sausage lengthwise in half, then turn it cut-side down and slice crosswise into 1/2-inch half-moons, so each piece looks like a thick comma.

2. 2

   Cut the red onion in half from root to tip, place cut-side down on the cutting board, and slice crosswise into very thin half-rings about 1/16 inch thick, like paper-thin crescents.

3. 3

   Place each radish on the cutting board and slice very thinly (1/16 inch), as thin as you can, using a sharp knife or a vegetable peeler to shave them.

4. 4

   Add the sliced onion and 3 tablespoons red wine vinegar to a large bowl, then stir gently and let sit for 1 minute to soften the onion slightly.

5. 5

   Add the sausage pieces, radish slices, 2 tablespoons olive oil, salt, and pepper to the same bowl and toss gently until everything is coated evenly.

6. 6

   Scatter the chopped fresh parsley or chives over the top and toss once more to combine.

Tools you’ll need

• sharp chef's knife
• cutting board
• large bowl
• vegetable peeler (optional, for radishes)

More recipes like this

• 

  Black Bean & Corn Salad with Lime Dressing

  15 min

• 

  Vietnamese Chicken Noodle Salad

  20 min

• 

  Vietnamese Chicken Noodle Salad

  22 min

• 

  Thai Papaya Salad with Crab

  20 min