Bavarian Veal Sausage Salad "to go"

With spring and summer coming soon, it is high time for trips and picnics. A salad is always great to take with you for a snack, but do you like to take bowls, plates and silverware too? A neat way to pack a rustic salad is to serve it in a hollowed out bread roll. You can eat the package and don't need anything else. Wrap it in paper or put it is a paper bag and ready you are.
BavarianVeal Sausage (Weißwurst) Salad is a rustic salad, which would go well with a beer. For the bread roll you can take any suited rustic bread roll. If you like it more salty, you can take a pretzel too for it.


© All rights reserved, Thorsten Kraska, 2009



Ingredients:

3-4 Bavarian Veal Sausages (Weißwürste)
10 or more radishes
1 tbsp Sweet Mustard
2 tbsp walnut oil (or any other type of nut oil)
2 tbsp olive oil
2 tbsp white wine vinegar
chives (as much as you like)
salt and pepper to taste
4 large bread rolls or more smaller ones


Directions:

1. Peel the sausages, quarter them lenghtwise and cut them into bite size pieces.
2. Wash and clean radishes and cut them into quarters or or slices.
3. Make a vinegraitte from oil, vinegar, mustard, salt and pepper
4. Cut chives into small rings and add to vinegraitte
5. Mix sausges, radishes and vibnegraitte to make the salad.
6. Cut the upper third of the bread rolls (this will make the lid). Hollow out the lower two third part of the bread rolls.
7. Divide the salad onto the bread rolls. Press a little, if required. Put on the bread roll lid and wrap it tightly in paper or cling film.

© All rights reserved, Thorsten Kraska, 2009