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
Bayerischer Wurstsalat (Barvarian Sausage Sal Recipe brought to you by Recipe Ideas
Categories: German; Meat; Salad; Sausage
The History of Recipes
It is quite feasible to follow the history of recipes back into the far past, in fact as far as the early Egyptians, and quite possibly further than that. In practice though, these, ancient cook books were just simple hieroglyphic instructions for food preparation.
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We hope you enjoy this Bayerischer Wurstsalat (Barvarian Sausage Sal recipe.
