One of the classic German first courses, Wurstsalat (voorst-sah-laht) may be made with any combination of cooked German sausages – we would suggest a combination of garlic sausage, salami and ham sausage but it’s up to you! Serve with a well-chilled Moselle wine and rye or pumpernickel bread.

1 lb. mixed cooked German wurst, sliced

1 green pepper, white pith removed, seeded and sliced

1 red pepper, white pith removed, seeded and sliced

1 onion, thinly sliced and pushed out into rings

4 fl. oz. French Dressing

2 small gherkins, halved

Arrange the wurst, green pepper and red pepper decoratively on a serving plate. Scatter over the onion rings. Pour over the French dressing and garnish with the gherkin halves.

Place the plate in the refrigerator to chill for 30 minutes before serving.

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