Wurstsalat with Spread

Ingredients

• 1 onion
• 125 g butter
• 125 g Sheep cream cheese
• 2 tbsp light beer
• Salt
• Pepper (freshly ground)
• Sweet Paprika Powder
• 1 onion
• 1 Carrot
• 2 tbsp white wine vinegar
• 1 bay leaf
• Salt
• 4 Nürnberger roast sausages (raw)
• 4 Tbsp mayonnaise
• 2 tbsp Sour cream
• 3 tbsp yogurt
• Pepper (freshly ground)
• 1 tsp lemon juice

Instructions

1. 1.

   For the Liptauer bread spread, peel the onion, halve it, dice one half into small cubes and slice the other half into thin rings or fine strips.

2. 2.

   Creamily whisk the butter and stir in the cream cheese with the diced onion and beer. Season with salt, pepper, and paprika and taste. Arrange in bowls and garnish with onion rings.

3. 3.

   For the sausage salad, peel the onion and cut it into rings. Peel the carrot and dice it small. Bring 500 ml water with vinegar, bay leaf, and a pinch of salt to a boil in a pot; add the sausages, carrot cubes, and onion rings, remove from heat and let the sausages steep for about 10 minutes. Remove the sausages, cool, strip off the skin, and cut them diagonally into ~1 cm thick slices. Set aside some sausage slices, onion rings, and carrot cubes for garnish.

4. 4.

   Whisk mayonnaise with sour cream, yogurt, and about 2 tbsp of the cooled broth. Season with salt, pepper, and lemon juice. Mix the remaining sausage slices with the leftover onion rings and carrot cubes into the mayo sauce and fill glasses. Garnish with the reserved garnish and bay leaf.

5. 5.

   Serve the sausage salad with the Liptauer bread spread and optionally a herb salad on a plate.