Wurstsalat

1. 1
   prep

   Slice the sausage into thin strips.

   Remove the casing from the Lyoner sausage. Slice it thinly into rounds, then cut the rounds into matchstick-thin strips about 2-3 inches long. Drop them into a large mixing bowl.

2. 2
   prep

   Prepare the onion, pickles, and chives.

   1.Peel the onion, halve it, and slice into paper-thin rings.

   2.Cut the gherkins into thin julienne strips.

   3.Finely chop the chives and set them aside for garnish.
3. 3
   mix

   Whisk together the dressing.

   In a small bowl or measuring cup, whisk the white vinegar, water, sunflower oil, a pinch of sugar, a pinch of salt, and freshly ground black pepper until the salt and sugar dissolve.

   TIPTaste the dressing before adding to the salad. It should be pleasantly sharp but not harsh — the sausage will mellow it out.
4. 4
   assemble

   Toss the salad together.

   Add the sliced onion and gherkin strips to the bowl with the sausage. Pour over the dressing and toss everything gently but thoroughly with your hands or two spoons until every strand is coated.

   TIPUsing your hands is the best way to distribute the dressing evenly without breaking the sausage strips.
5. 5
   rest

   Let the salad marinate for at least 10 minutes.

   Cover the bowl and leave it at room temperature for 10-15 minutes so the sausage and onions can soak up the tangy dressing. Even better, refrigerate for 1-2 hours.

   TIPDon't skip the rest — this is what transforms sliced sausage and onions into a cohesive, flavour-packed salat.
6. 6
   garnish

   Garnish with fresh chives and serve.

   Give the salad one final toss, scatter the chopped chives on top, and serve at cool room temperature with hearty bread on the side.

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