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
It is quite feasible to trace the history of transcribed cooking instructions back into the distant past, in fact as far into history as the early Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these early recipes were just basic hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, are some clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. As we move into The time of the romans 25BC a man called Apicius assembled a number of documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. Additionally, he describes how the Roman cooks used a wide range of aromatic flavors, including some familiar names for example thyme, mint and parsley. During the next few hundred years, the powerful families of Wesstern Europe strove to serve up the most exotic banquets, and as a result the best chefs and their recipe collections were highly sought after. However, it wasn`t until the 19th century that haute cuisine and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, trying out, and writing down the recipes of their peers. By the time we get to the twentieth century, recipe books are greatly in demand due to increased literacy, people having increased free time and being a little richer. Like it or not, the introduction of TV brought us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Bayerischer Wurstsalat (Bavarian Sausage Sala recipe.
