Preparation time approx. 60 minutes

Quantity 2-4 servings

Ingredients

Dressing

125 ml madeira wine
3 cl cognac
125 ml white port wine
180 ml champagne vinegar
3 cl red wine vinegar
5 ml young balsamic vinegar
15 ml old balsamic vinegar
3 cl raspberry vinegar
625 ml poultry stock
500 ml corn oil
370 ml olive oil
½ tbsp mustard, medium hot
Salt, pepper, sugar

Sausage salad

8 Nuremberg Rostbratwursts (grilled)
1 red onion
100 g radishes, washed
12 cherry tomatoes
1 cucumber
1 bunch spring leeks
1 fresh horseradish root
100 g Allgäu “Bergkäse” cheese PDO, finely grated
Olive oil for frying, herbs and fine lettuce for garnish

Horseradish cranberry dip

4 tbsp creamed horseradish
3 tbsp cranberry jam
2 tbsp nonfat yoghurt
1 tbsp lemon juice
1 tsp grated lemon peel
Salt, ground pepper, Worcester sauce

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Franconia meets Allgäu

Name: Franken meets Allgäu
Total time: 60 min
Yield: 2-4 servings
Ingredients: 125 ml madeira wine; 3 cl cognac; 125 ml white port wine; 180 ml champagne vinegar; 3 cl red wine vinegar; 5 ml young balsamic vinegar; 15 ml old balsamic vinegar; 3 cl raspberry vinegar; 625 ml poultry stock; 500 ml corn oil; 370 ml olive oil; ½ tbsp mustard, medium hot; Salt, pepper, sugar; 8 Nuremberg Rostbratwursts (grilled); 1 red onion; 100 g radishes, washed; 12 cherry tomatoes; 1 cucumber; 1 bunch spring leeks; 1 fresh horseradish root; 100 g Allgäu “Bergkäse” cheese PDO, finely grated; Olive oil for frying, herbs and fine lettuce for garnish; 4 tbsp creamed horseradish; 3 tbsp cranberry jam; 2 tbsp nonfat yoghurt; 1 tbsp lemon juice; 1 tsp grated lemon peel; Salt, ground pepper, Worcester sauce

This sausage salad is delicious not only in the summer. This is where the best of both regions meet. The Nuremberg Bratwurst and the aromatic mountain cheese from Allgäu.

PREPARATION

Sausage salad

Stir all dressing ingredients together with a whisk and season with salt, pepper and sugar. Pour into bottles and refrigerate. Shake well before use.
Cut the Nuremberg rostbratwursts in half lengthwise and grill on a beechwood grill on all sides until golden yellow. Then place in a bowl and marinate with the dressing for half a day.
Cut the radishes into thin slices. Peel and quarter the onion, remove the core, and cut into thin strips. Peel the cucumber, cut it in half and remove the seeds. Then cut it into long thin strips about 6 cm long. Cut the washed cherry tomatoes in half.
Then marinate all the prepared vegetables with the dressing. Arrange the marinated Nuremberg Bratwursts in a star shape on a platter. Loosely arrange the vegetable salad on top and garnish with herbs and lettuce.
Finish by sprinkling it with the grated cheese and serve.

Horseradish cranberry dip

Mix the horseradish, jam, yoghurt and lemon juice. Season well and stir in the lemon peel.

Serving suggestion

Goes well with all grilled foods. It is also an excellent dip for a fondue or a great spread on a piece of toasted farmer’s bread.