1/2 lb knockwurst, cooked / cooled
2 each pickles, small
1 each onion, medium
3 tbsp vinegar
1 tbsp mustard, prepared *
2 tbsp vegetable oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/4 tsp sugar
1 tbsp capers
1 tbsp parsley, chopped
Directions
* Mustard must be the strong Djon or Gulden Type.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ Cut the knockwurst into small cubes. Mince the
pickles and onion. Mix together the vinegar, mustard and oil. Add
salt, pepper, paprika and sugar. Adjust seasonings if desired. Add
the capers; mix well. Stir in the chopped knockwurst, pickles, and
onions. Just before serving, garnish with chopped parsley.
Servings: 4 servings
Barvarian Sausage Salad Recipe brought to you by Recipe Ideas
Categories: German; Meat; Salad; Sausage
The History of Recipes
We are able to trace the history of written recipes back into the far past, certainly as far back as the ancient Egyptians, and potentially, even further back. However, in the main part, these early recipes were just primitive hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe found, according to academics are some clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. As we move into Roman times 25BC a man called Apicius created a number of documents describing recipes cooked by wealthy Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, a very modern way of dining. Aspicius also describes how the early Romans were skilled in the use of a wide range of herbs and spices, including a few you will know for example bay, rue and parsley. As our culinary historical trip moves on a few more years we have some interesting books from the 14th Century ; a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these have no connection with the spicy food that is popular today, but instead descriptions of the types of food on the menus of the upper classes. In the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, such as basil and coriander. The introduction of these new culinary ideas caused an explosion in books on cooking, many of which are now in academic collections. Over the following few hundred years, the upper-class families of Wesstern Europe strove to offer the best banquets, and consequentially cooks and their recipe collections could command a high salary. However, it wasn`t until the 19th century that fine cooking and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, testing, and writing down popular recipes of the day. By the arrival of the 20th century, cooking books are greatly in demand due to better eduction, more free time and a general increase in wealth. |
We hope you enjoy this Barvarian Sausage Salad recipe.
