Wurstsalat

Instructions

1. Dip the sausages in simmering water and let them heat through for 8 to 10 minutes without boiling.
2. Slice the onions very finely so they stay crisp.
3. In a bowl, whisk the vinegar, mustard, salt, pepper and a pinch of sugar.
4. Add the oil in a thin stream while whisking to form an emulsified vinaigrette.
5. Cut the sausages into thin rounds and add them to the bowl with the onions.
6. Stir in the hot stock so the salad soaks up the vinaigrette, then mix gently.
7. Let it rest for 15 minutes before serving, warm or at room temperature.