Wurst Salad Recipes

GERMAN WURST SALAD

Steps:

• Slice the bologna into 1/4 inch thick slices, and then into 1/4 inch strips going down the entire length of the block. It should look like big spaghetti. Place in a serving bowl.
• In a medium bowl, whisk together the vinegar and oil. Stir in the garlic, onion, tomato, chives and parsley. Slice the pickles lengthwise into spears, and add them to the dressing. Pour over the bologna, and stir to coat. Cover and refrigerate for 2 hours before serving. Serve cold.

WURST SALAD

Steps:

• Slice the sausage and gently mix with other ingredients taking care not to break too many of the eggs.
• Make a dressing with the oil, vinegar, salt and pepper to taste.
• pour over salad and chill for 1/2 hour before serving.
• This is lovely just with crusty french bread.

SIZZLING SAUSAGE SALAD

Steps:

• Heat the oil in a wok or deep frying pan. Using scissors, snip the sausages into quarters straight into the pan. Throw in the onion, and fry for a minute or two, stirring every now and then to brown everything. Spoon in the mustard and sugar, tip in the tomatoes and cook for a few minutes more, stirring occasionally, until the tomatoes are just beginning to split and the mixture is coated in the sweet mustard glaze.
• Meanwhile, separate the lettuces into leaves, peel, stone and slice the avocado and halve and slice the cucumber. Mix them together and pile onto a platter. Spoon the hot sausage mixture on top. Add the vinegar and 1 tbsp water to the pan and stir it over the heat to dislodge all those tasty flavourings from the pan. Spoon the pan juices over the salad and serve with crusty bread.

GERMAN WURST SALAD

Steps:

• Slice the bologna into 1/4 inch thick slices, and then into 1/4 inch strips going down the entire length of the block. It should look like big spaghetti. Place in a serving bowl.
• In a medium bowl, whisk together the vinegar and oil. Stir in the garlic, onion, tomato, chives and parsley. Slice the pickles lengthwise into spears, and add them to the dressing. Pour over the bologna, and stir to coat. Cover and refrigerate for 2 hours before serving. Serve cold.

WURST SALAT (PORK SAUSAGE AND CHEESE SALAD)

Steps:

• Pour water into a pot and bring to a boil. Place the onion rings in the boiling water and cook for 2 minutes. Pour into a sieve and let drain thoroughly.
• Remove any rind from the cheese and cut into strips about 1/4 " X 1".
• Remove any skin from the sausage and cut into slices about 1/8" X 1'.
• Slice the gherkins about 1/8" thick.
• Place the onion rings, cheese strips, and sliced sausage and gherkins in a salad bowl.
• Make the dressing by mixing together the vinegar and water, adding the mustard, salt, pepper and sugar, and whisking in the oil.
• Pour the dressing over the salad ingredients and mix well.
• Refrigerate for at least one hour to let the flavors blend.
• Sprinkle with chives before serving.