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Title: Cheese and Wurst Salad - BPH
Categories: Salad German Sausage Cheese
Yield: 4 Servings
| 4 | Knackwurst; about 1-1/4 lbs | |
| 4 | oz | Swiss cheese |
| 1/2 | c | Celery; thinly sliced |
| 1/2 | c | Sweet pickles; diced |
| 1/2 | c | Green pepper; diced |
| 2 | sm | Red onions; thinly sliced and separated into rings |
| 2 | Eggs; Hard-cooked, sliced | |
| MUSTARD DRESSING | ||
| 1/2 | c | Sour cream |
| 1/2 | c | Mayonnaise |
| 3 | tb | German or Dijon - style mustard |
| 1 | tb | Prepared horseradish |
| 1 | tb | Cider vinegar |
: Place sausages in a wide frying pan and pour in enough water to cover. Bring to a boil over high heat; then cover, reduce heat and simmer for 10 minutes. Remove from water and let cool; peel off and discard casings, if desired.
: Slice meat and cheese into 3-inch julienne strips. In a salad bowl, combine celery, pickles and green pepper. Combine with meat, cheese, onions, and eggs. Cover and refrigerate for 2 hours. Meanwhile, prepare dressing; cover and refrigerate. At serving time, combine dressing and salad; toss to coat. Makes 4 to 6 servings.
: To make mustard dressing: Combine 1/2 cup sour cream, 1/2 cup mayonnaise, 3 tablespoons German-style mustard or Dijon mustard and 1 tablespoon prepared horseradish and 1 tablespoon cider vinegar. Stir to blend.
"The Birmingham Post-Herald" October 7, 1992. Typos by Jeff Pruett. Except one in original.
From: Jeff Pruett Date: 28 May 97 National Cooking Echo Ä
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