Schwäbischer Wurstsalat

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Peel the sausage if needed and cut it into fine matchsticks.

Ingredients quick view

1 lb Lyoner, Fleischwurst, or German bologna

1 red onion, very thinly sliced

3 dill pickles, cut into strips

4 tbsp white-wine vinegar

2 tbsp pickle brine

3 tbsp neutral oil

1 tsp German mustard

Salt and black pepper

Chopped chives

Use one smooth German sausage rather than a mixture of cured sausages.

Cutting every component into thin strips gives the classic texture.

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