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 Dijon 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
Bayerischer Wurstsalat (Bavarian Sausage Sala Recipe brought to you by Recipe Ideas
Categories: German; Meat; Salad; Sausage
The History of Recipes
Recipes as a concept can be observed far back into antiquity, at least as far back into history as early Egypt, and maybe even further. Interesting though that is, generally, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to academics is a collection of clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a number of scripts describing recipes prepared by wealthy Romans. In his works, he recounts how the roman meals were split into hors d`oeuvre, main course and afters, something that is very familiar to us today. This early Roman chef recounts how the early Romans used a wide range of herbs, including a few that are still present in modern kitchens like basil, fennel and asafoetida. As our culinary historical trip moves to more modern times we find some recipe books which appeared in the 1300s ; a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these are not about the curry that appears on menues today, but instead accounts of the types of food cooked for the upper classes of the period. In the 15th century, people returning from the crusades brought back many foods and herbs from Arab cooking, including spices such as rosemary and coriander. The introduction of these new culinary ideas prompted a torrent in manuscripts on food, some of which are kept safe in private cookery archives. When we get to the 1900s, cook books are in great demand, mostly as a result of more people being able to read, leisure time and having more disposable income. The arrival of TV gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Bayerischer Wurstsalat (Bavarian Sausage Sala recipe.
