Cheese And Wurst Salad - Bph
cheese, salads, sausage
4 knackwurst; about 1-1/4 lbs
4 oz swiss cheese
1/2 cup celery; thinly sliced
1/2 cup sweet pickles; diced
1/2 cup green pepper; diced
2 small red onions; thinly sliced and separat
2 eggs; hard-cooked, sliced
----MUSTARD DRESSING----
1/2 cup sour cream
1/2 cup mayonnaise
3 tablespoon german or dijon - style mustard
1 tablespoon prepared horseradish
1 tablespoon 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
Yield: 4 servings