Entree: Germany – Baden – Badischer Wurstsalat (Baden-style sausage salad of sliced cooked sausage, pickled onion, and a tangy vinegar dressing)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 30 min

Total 40 min

Ingredients

- 1 lb (454 g) Lyoner or cooked bologna, thinly sliced or julienned
- 1 lb (454 g) small waxy potatoes, peeled and boiled until tender (if serving with potatoes)
- 1 medium onion, thinly sliced (approx. 6 oz / 170 g)
- 1/2 cup (120 ml) dry white wine or light white wine vinegar
- 3 tbsp (45 ml) vegetable oil or sunflower oil
- 1 tsp (5 g) Dijon or German mustard
- 1/2 tsp (2.5 g) granulated sugar
- 1/2 cup (60 g) Emmental cheese, julienned
- 2 tbsp (30 g) cornichons or small pickled gherkins, thinly sliced
- 2 tbsp (6 g) fresh chives, chopped
- 1/2 tsp (3 g) salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper

Instructions

1. If using potatoes, boil in salted water until tender, drain, let cool slightly, then slice in halves or thick rounds and keep warm or at room temperature for serving.
2. In a large bowl, whisk together white wine (or vinegar), vegetable oil, mustard, sugar, salt, and black pepper until emulsified to form the dressing.
3. Add the sliced Lyoner, thinly sliced onion, cornichons, and Emmental to the bowl. Toss gently to coat evenly in the dressing.
4. Adjust seasoning to taste. Let the salad marinate in the refrigerator for at least 20–30 minutes to develop flavor, stirring once or twice.
5. Just before serving, fold in chopped chives. Serve the Badischer Wurstsalat chilled or at cool room temperature with boiled potatoes or sturdy farmhouse bread as a satisfying entrée.