Text 28428, 50 rader
Skriven 2015-06-21 22:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: weiners
===============
 ML> I had the opportunity recently of eating boiled
 ML> frankfurters in Frankfurt. Almost as if ashamed of them,
 ML> they called them "Wiener Wuerstchen (Viennese sausages)."
 ML> They tasted like hot dogs, only good.  

And in Vienna they call their weiners frankfurters.

--MM

Nicky's Wurstsalat

200 g sausage (Stadtwurst, Lyoner, Regensburger)
150 g Emmenthaler cheese
100 g pickled (sweet) gherkins or (sour) cornichons
100 g red onions
4 tb liquid from the canned gherkins
4 tb white wine vinegar
4 tb vegetable oil
fine sea salt
freshly ground black pepper

A Bavarian, Swiss and Austrian beer garden staple.

You want to give it a little extra something? I give you three
words: pumpkin-seed oil. Dress this salad with pumpkin-seed oil
instead of regular vegetable oil and while this doesn't necessarily
add to the salad's visual appeal (imagine dark greenish-brown cheese
stripes), the nutty taste makes up for it many, many times.

Peel and slice the sausage into either fine slices or stripes, the
cheese into fine stripes. Cut the gherkins into little cubes and
half the onions before you cut them into thin slices. Add the
ingredients to a large bowl.

2Dress the salad with water from the gherkins preserve, vinegar and
vegetable oil, then season to taste with sea salt and black pepper
and toss gently. Chill for at least half an hour - re-season if
necessary - and serve with slices of fresh bread.

Nicole Stich und Oliver Seidel www.deliciousdays.com

---

YK Jim


... Bangers? Exploding sausages! How cool is that?

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