| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
German |
Salads |
1 |
Servings |
INGREDIENTS
| 12 |
oz |
MEAT sausage |
| 2 |
|
Onions (3 ounces) |
| 2 |
|
Pickles (4 ounces) |
| 2 |
oz |
Red pickled peppers (use pimientos) |
| 2 |
tb |
Vinegar |
| 4 |
tb |
Oil |
|
|
Salt and white pepper |
| 1 |
|
Smidgen sugar |
| 1 |
|
Knife tip hot mustard |
| 1/2 |
|
Head endive |
| 2 |
tb |
Oil |
|
|
Salt |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
FOR THE MARINADE
TO GARNISH
Skin the sausage and slice it, then cut it in thin strips. Peel the onions.
Cube or slice them. Slice the pickles. Let the red pepper drip off, cut it
in slices or cubes. Mix all of it in a bowl. For the marinade mix the
vinegar and oil in a bowl. Season with salt, pepper, sugar and mustard.
Pour over the salad. Let it sit for 30 minutes, covered. Clean the endive
and wash it and cut it in thin slices. Mix the oil and lemon juice. Put the
sausage salad on a platter, mountain shaped. Make a wreath around it with
the endive. Pour the oil/lemon mixture over it.
Posted to EAT-L Digest 09 Sep 96
Date: Tue, 10 Sep 1996 11:27:43 EDT
From: erika metzieder <100627.3022@COMPUSERVE.COM>
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”