Ingredients with Measurements:
- 1 pound weckworscht (German sausage)
- 1 head of lettuce, chopped
- 1 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill weckworscht for 10-12 minutes, turning occasionally, until browned and cooked through.
3. Let weckworscht cool for a few minutes, then slice into bite-sized pieces.
4. In a large bowl, combine chopped lettuce, sliced red onion, halved cherry tomatoes, chopped parsley, and chopped chives.
5. In a small bowl, whisk together white wine vinegar, olive oil, salt, and pepper.
6. Pour dressing over salad and toss to combine.
7. Add sliced weckworscht to salad and toss gently.
8. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan should be preheated to medium-high heat.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 320
- Fat: 25g
- Carbohydrates: 9g
- Protein: 15g
Substitutions for ingredients:
- Weckworscht can be substituted with any type of sausage.
- White wine vinegar can be substituted with apple cider vinegar or red wine vinegar.
Variations:
- Add crumbled feta cheese or sliced avocado to the salad.
- Use different types of lettuce, such as arugula or spinach.
- Add sliced cucumbers or bell peppers to the salad.
Tips and tricks:
- Make sure to let the weckworscht cool for a few minutes before slicing to prevent it from falling apart.
- If you don't have a grill or grill pan, you can cook the weckworscht in a skillet over medium-high heat.
- To make the salad ahead of time, prepare the dressing and chop the vegetables, but wait to add the weckworscht until just before serving.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped herbs or a sprinkle of paprika.
Garnishes:
- Chopped fresh herbs, such as parsley or chives
- Paprika
Pairings:
- This salad pairs well with a crisp white wine, such as Riesling or Sauvignon Blanc.
Suggested side dishes:
- Crusty bread or rolls
- Roasted potatoes or sweet potatoes
Troubleshooting advice:
- If the weckworscht is sticking to the grill or grill pan, lightly oil the surface before cooking.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Make sure to cook the weckworscht to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
- Weckworscht is a type of German sausage made from beef and pork.
Flavor profiles:
- This salad has a tangy and slightly sweet dressing that pairs well with the smoky flavor of the grilled weckworscht.
Serving suggestions:
- Serve this salad as a main dish for lunch or dinner, or as a side dish for a barbecue or picnic.
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Region: German