Wurstsalat

Sausage salad is one with vinegar, oil and sour onions is canned salad of sausage, usually cooked sausage as Lyon, city of sausage, Regensburg or extra sausage. He is a traditional snack in Southern Germany, the Alsace, Switzerland ( with Cervelat ) and in Austria.

To prepare the sausage is cut into thin slices or strips and short inlaid with raw onion rings or cubes in a simple, easily seasoned with salt and pepper oil and vinegar marinade. Frequent additions are chopped gherkins, radishes, parsley or chives. Sausage salad is usually served with bread or potatoes, in the area around the Palatinate with fries.

Known variants are the Swabian sausage salad that contains blood sausage in half, and especially the Swiss sausage salad, also in Strasbourg or Alsatian sausage salad called, with a share Emmentaler cheese. The frontier worker is an Upper Swabian combination of both. In Austria the sausage salad Knackwurst or extra sausage and sour sausage and vinegar sausage is called.

Related dishes are Ochsenmaulsalat, Nuremberg Gwerch and meat salad.