Preperation approx. 15 min.
Amount ortions


Main dish:
  • 24 Nuremberg Rostbratwurst sausages
  • Mustard
  • Honey
  • White balsamic vinegar
  • Worcester Sauce
  • Shallots
  • Rape and grape-seed oil
  • Chives
  • Radishes
  • White pepper
  • Sea Salt

Nuremberg sausage salad

A creative enrichment to the normal salads used to accompany barbecued and grilled meals because the Nuremberg Bratwurst sausages are also delicious cold!


Depending on the quantities, sear the Nuremberg Rostbratwurst sausages and cook on a medium heat until done. Allow to cool and cut into slices.

For the vinaigrette:

  1. Mix the sweet mustard, honey, white balsamic vinegar, a little Worcester sauce and the cubed shallots. Make a mayonnaise-like mixture from grape seed and rapeseed oil, mix this with the first mixture and emulsify it.
  2. Add finely chopped chives and radishes, season with white pepper, sea salt and a pinch of Espelette pepper. Fold in the Nuremberg sausage slices and leave to simmer for at least two hours.

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