1 no ingredients
Directions
1/2 lb Knockwurst -- cooked /
: cooled
2 ea Pickles -- small
1 ea Onion -- medium
3 TB Vinegar
1 TB Mustard -- prepared *
2 TB Vegetable oil
1/2 ts Salt
1/4 ts Pepper
1/4 ts Paprika
1/4 ts Sugar
1 TB Capers
1 TB Parsley -- chopped
* 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.
Recipe By :
Servings: 4 servings
Bavarian Sausage Salad Recipe brought to you by Recipe Ideas
Categories: German; Meat; Salad; Sausage
The History of Recipes
Written cooking instructions as an idea can be found way back into antiquity, in fact as far back into recorded history as the ancient Egyptians, and quite possibly further than that. However, mostly, these ancient records were just very basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to food historians are some ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into starters, main course and dessert, something that is very familiar to us today. Aspicius tells us how the ancient Romans used a good variety of aromatic flavours, including some that we all recognise like thyme, fennel and parsley. Moving our culinary historical trip onwards, there were a couple of books which date from the fourteenth century - a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, they are unconnected to the indian food that appears on menues today, but instead descriptions of the types of food prepared for the nobility of that time. In the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab cooking, including spices like coriander, parsley, and basil. These new herbs and spices led to a torrent in recipe manuscripts, some of which are kept safe in academic collections. When we get to the 1900s, cookery books were greatly in demand mostly due to more people being able to read, people having increased free time and having more money to spend. The arrival of TV brings us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Bavarian Sausage Salad recipe.
