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 possible to track the history of `recipes` far back into distant history, in fact as far back into recorded history as the ancient Egyptians, and possibly even further than that. Interesting though that is, sadly, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Later, we find a couple of books dating from the 14th Century ; a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the curry that we all know today, but instead descriptions of the types of meals on the menus of the nobility of that period. Later, in the fifteenth century, people returning from the crusades brought back many new spices and herbs from Arab countries, such as rosemary and coriander. These new foods and tastes created a torrent in publications on food, the majority of which are kept safe in academic collections. The arrival of television gave us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Bayerischer Wurstsalat (Barvarian Sausage Sal recipe.
