Description
A tangy and savory sausage salad made with thinly sliced sausages, pickles, onions, and a mustard-vinegar dressing. Perfect as a cold appetizer or light meal.
Ingredients
Scale
- 1 lb (450g) cooked sausages (such as Lyoner, Fleischwurst, or bologna), thinly sliced
- 1 medium red onion, thinly sliced
- 2 large dill pickles, julienned
- 1/4 cup (60ml) pickle juice (from the jar)
- 2 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 2 tbsp neutral oil (like sunflower or canola)
- 1 tsp sugar
- 1/2 tsp black pepper
- 1/4 tsp salt (adjust to taste)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prepare the sausage: Slice sausages into thin strips (about ¼-inch thick).
- Mix vegetables: In a large bowl, combine sliced sausages, red onion, and pickles.
- Make the dressing: In a small bowl, whisk together pickle juice, mustard, vinegar, oil, sugar, pepper, and salt.
- Combine: Pour dressing over the sausage mixture and toss gently to coat evenly.
- Marinate: Cover and refrigerate for at least 1 hour (preferably 2-3 hours) to let flavors meld.
- Serve: Garnish with fresh parsley and enjoy cold with crusty bread or as a side.
Notes
- For extra flavor, add a pinch of paprika or caraway seeds.
- Best made ahead to allow the dressing to penetrate the sausage.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Pairs well with rye bread, pretzels, or boiled potatoes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (no cooking required)
- Category: Appetizer / Salad
- Method: No-Cook
- Cuisine: German
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg