CONTRIBUTED BY L.Y. TAN
How’s everyone coping with the heatwave? It’s almost impossible to have a hearty appetite with the rising temperature!
Wurstsalat is a light snack which you can find very often on the menus of beer-gardens. There are many variations of Wurstsalat: Swabian style, Bavarian style, Swiss style, Alsatian style and so on. Even the type of sausage to use in Wurstsalat is much of a debate. My sausage of choice is Schinkenwurst as I like its slightly rough texture. You can find ready packed thin strips of sausages in the supermarkets, but since the sausage is the main ingredient, I do recommend using good quality sliced sausage from a butcher.
The recipe below is the Swabian style version that I use at home. It is easy and quick to prepare with only a few key ingredients. I recommend making it in advance, allowing it to sit in the refrigerator overnight for a full immersion of flavours.
Guten Appetit and enjoy the German summer!
• 300 grams of Schinkenwust (preferably freshly sliced by the butcher)
• 1 medium sized onion/ shallot
• 6 small or 3 big pickled gherkins
• 3 tablespoons white wine vinegar
• 3 tablespoons liquid from the pickled gherkins
• 2 to 3 tablespoons sunflower oil (to be added last)
• 1 pinch of salt
• 1 pinch of nutmeg
• Good amount of grounded pepper
• Cut the Schinkenwurst slices into small strips
• Finely chop onion or shallot
• Slice gherkins into small strips
• Put Schinkenwurst, onions and gherkins into a bowl and give it a good mix through
• Put salt, pepper, nutmeg and the other liquids except the oil and mix thoroughly
• Finally pour the oil over the salad and mix again
• Let the salad rest in the refrigerator overnight or at least 2 hours before serving it with good German bread.