Semmelknödel-Wurst-Salat

Ingredients

• 300 g boiled sausage (Lyoner, Regensburger or cooking salami)
• 1 onion
• 1 bundle chives
• 3 tbsp wine vinegar
• pickled cucumber brine
• Pickled cucumbers
• 2 tbsp oil
• Salt
• pepper (ground)
• sugar
• 1 cooked bread roll dumpling
• 4 hard‑boiled eggs
• arugula
• Chives

Instructions

1. 1.

   Peel the sausage and slice it thinly. Peel the onion and cut into rings. Dice the pickled cucumbers to taste. Wash, dry, and cut the chives into small ribbons. Whisk together vinegar, cucumber brine, oil, salt, pepper, and a pinch of sugar. Toss the sausage with onion, pickles, and chives, then dress it. Let the salad rest at room temperature for 30 minutes.

2. 2.

   Slice the bread roll dumpling thinly. Peel the eggs and halve them.

3. 3.

   For serving mix the sliced dumplings into the sausage salad, arrange on plates, and top with egg halves. Garnish with arugula and chives before serving.