Wiener schnitzel
30 min
Austrian sausage salad with bread
Ready-to-eat sausage, pickles and onion in a sharp mustard dressing.
Estimated total time: 20 minutes2 portionsAbout 630 kcal per portion
Ingredients for 2 portions
- 220 g Ready-to-eat Lyoner sausage (check label)
- 100 g Pickled gherkins
- 60 g Onion
- 150 g Bell pepper
- 25 g Wine vinegar
- 20 g Olive oil
- 12 g Dijon mustard
- 10 g Fresh parsley
- 160 g Sliced mixed rye and wheat bread
- 1 g Black pepper
Method
- Cut ready-to-eat Lyoner or a comparable Austrian cold-cut sausage into thin strips. Slice pickles, onion and pepper.
- Whisk vinegar, oil, mustard and pepper in a large bowl.
- Fold sausage and vegetables through the dressing and leave for 5 minutes while warming the bread.
- Scatter chopped parsley over the salad and serve with the bread.
Use ready-to-eat sausage, never raw sausage. Lyoner is a practical substitute for Austrian Extrawurst. Milk and mustard warnings are conservative; check the actual label. Timing is an editorial estimate for two portions, including the preparation described; larger batches can take longer. Not kitchen-tested by Schmackig.
Wurstsalat
Allergens and ingredient checks
Listed allergens: gluten, milk, mustard, sulphites. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.
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