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Wurst Salad is very similar to the Fleisch Salad that I made in a previous video but it still has some significantly different components like the vinaigrette. Also, it is not a salad to put on a slice of bread, you eat it separately. This salad is refreshing and great on hot Summer days!
INGREDIENTS
- 600 g Bologna or Mortadella, Lyoner, Regensburger …
- 1 yellow Onion medium size
- ½ red Onion
- 4 Pickles
- 2 – 4 tbsp Pickle Juice
- 3 tbsp Apple Cider Vinegar
- 3 tbsp Sunflower Oil or other neutral oil
- 250 ml Beef Broth
- 1 tbsp Mustard mild or spicy
- 1 tbsp sweet Bavarian Mustard alternative honey
- ½ tbsp fresh Horseradish or 1 tbsp. storebought Horeseradish
- ½ tbsp Mustard Seeds soaked in 1 tbsp. broth
- some Salt
- some Pepper
- 4 radish optional
- 300 g Emmentaler Cheese optional
- some Parsley for decoration
INSTRUCTIONS
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Cut the Wurst (Bologna) into thin stripes and put into a large bowl.
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Thinnly slice Onion rings from the yellow and red onions and add them to the Wurst.
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Thinnly cut the Pickles into slices and also add to the bowl.
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In a different bowl, mix the pickle water, vinegar, oil, horseradisch, both mustards, mustard seeds, and the beef broth, and salt & pepper. Mix with a whisk until well corporated.
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Pour this over the wurst and mix well.
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If you want to have the Swiss version: Cut the cheese into thin slices and also add to the bowl with the wurst.
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Chop some parseley and add to the salad for some contrast.
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Optional: Cut some radish into thin slices and mix with the wurst salad. Decorate the salad with additional radishes.
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Serve with a pretzel or a slice of rye bread and a cold beer.
