I wanted to share a recipe for a traditional German dish that I have grown quite fond of. This dish is called a wurstsalat, and it is a staple feature on almost all restaurant menus. It is a cold salad customarily served with bread, a crisp beer and sometimes a boiled egg.
The 'wurstsalat' translates into 'sausage salad' in english. Its main ingredient is shredded preserved pork that is tossed with pickles, cheese and onions. This salad bears the brunt of many jokes as the word 'salad' is associated with a light and healthy meal. Instead, this particular salad, boosts soaring levels of salt and fat while often served with a variety of carbohydrates. That being said, life is all about balance, and since my husband and I have been eating with a healthy conscience all week, I feel free to prepare this meal for dinner tongiht (in fact it is marinating in the fridge as I type this). As the saying goes, "When in Rome..."
Due to its popularity, packets of this special sausage are sold pre-cut in German grocery stores. I bought two of these packets for my salad tonight in hopes that there will be plenty leftover for lunch tomorrow.
To make this in Canada, or anywhere other than this particular region of Europe, look for Lyoner sausage and cut them into thin, uniform strips. A meal for four requires about four to five cups of sausage. The rest of the salad ingredients are as follows:
5 large pickles (thinly diced)
1 medium diced red onion
1 medium diced red pepper (this is not traditional, just my way of adding vitamins)
4 thick slices of Emmentaler cheese, cut into small, thin slices
Large loave of crusty bread
Dressing
3 tbsp olive oil
3 tbsp white vinegar
1 tbsp mustard
pepper
Mix all ingredients together with the sausage thoroughly. Let it marinate in the fridge for at least four hours. Serve with a cold lager, a bowl of boiled eggs and endless bread.
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