What is Wurstsalat?

Wurstsalat is a German food characterized by its cake and the use of sausage. This is the most common in the southern region of Germany, although it occurs throughout the country and other European cultures. There are so many variations on Wurstsalat because there are individual heels. The use of different spicy sausages, including gherkins or cucumbers and other ingredients allows creativity and adaptation of this traditional German cuisine. However, the primary ingredients common to all types of cake salads are vinegar, sausage and onions. Since the sausages used are usually cold cut varieties, most recipes simply require mixing or throwing salad ingredients and spices. Sausage, vinegar and onions can first be marinated or instantly worthy of cucumbers, pepper, oil and other spices. Several variations indicate the addition of shredded cheese to the mixture, while others suggest other vegetables such as cabbage.

The types of sausage used include lyoner nEBO fleischwurst , both salted pork sausages similar to the bologna. Other sausages include bierwurst , blutwurst and regensburger to name at least some. In short, any sausage suitable for slicing and administration of colds can be used in Wurstsalat , with regional favorites nameing specific recipes. For example, the Bavarian Wurstsalat uses regensburger because this sausage is a popular cold cut in Bavarian areas. On the other hand, Swiss variations use any cold sausage, but have the addition of favorite Swiss cheeses.

Specific methods for the production of Wurstsalat and other components used not only differ not only according to the region, but also according to personal preferences. Some recipes require marinating sausages with spices and further in the fridge overnight, with the final preparation and mixing gaveIngredients completed just before meals. Other recipes require onion toasting, adding gherkins or using other spices and spices. Most of the Wurstsalat recipes are based on vinegar, although some areas prefer the mayonnaise base for salains. Regardless of the region, virtually all types of salads classified as Wurstsalat call for cold or chilled salad.

German households, as well as many European cultures, usually give heavier lunch or lunch meals, with lighter offers for dinner or a late day. In accordance with German customs and common eating practices, they have wurstsalat as a meat side dish for lunch or as a separate meal for lighter meals. Serving Wurstsalat with Bratwurst or other boiled meat is common, both as lunch food and in smaller parts as a light dinner. In fact many German households make a great dose of lunch for lunch, with the intention of having the remnants ofdinner later during the day.