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Wurst Salad
from Biergarten, Epcot
Yield: 6 servings
2 lbs. (4 cups) assorted smoked German sausages
(see note)
1 cup julienne red onion
1 cup German sweet pickles, cut on bias
1/2 cup German sweet mustard
1/2 cup German hot mustard
1 cup canola oil
1/2 cup balsamic vinegar
1/2 cup red wine vinegar
1/3 cup granulated sugar
1. Cut the assorted sausages on bias.
2. Add the red onion and sweet pickles to the sausages.
3. Mix mustards, oil, vinegars and sugar.
4. Mix dressing with sausages. Let set for 1 hour.
Recipe note: A variety of sausages may be used, such as: debrizener, bauerwurst,
jagdwurst, frankfurters and summer sausage.
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