Bavarian Sausage Salad with Pickles and Red Onion

What you need

• 400 g (14 oz) frankfurters, or Lyoner or another cooked sausage
• 1 red onion, medium, halved and very thinly sliced
• 3 dill pickles, about 100 g (3.5 oz), cut into thin strips
• 4 tbsp white wine vinegar
• 4 tbsp sunflower oil
• 3 tbsp pickle brine, from the jar
• 1 tsp medium-hot mustard
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground
• 2 tbsp chives, finely snipped

Method

Restated from the original video

1. 1

   Use sausages that are already cooked through. Peel off the casings if they are tough, then slice the sausages into rounds about 3 mm (1/8 in) thick.

2. 2

   Halve the onion, then slice it into very thin half-moons. Cut the pickles into thin strips.

3. 3

   In a large bowl, whisk the vinegar, oil, pickle brine, mustard, salt and pepper until the dressing turns cloudy and thick.

4. 4

   Add the sausage, onion and pickles and toss until every piece is coated.

5. 5

   Cover and leave at room temperature for 15-20 min so the onion softens and the sausage soaks up the dressing.

6. 6

   Taste and adjust with a splash of vinegar or a pinch of salt.

7. 7

   Scatter the chives over the top, then serve.

Imported from masalaherb.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.