Ingredients
Main course
- 24 Nuremberg Rostbratwursts
- Mustard
- Honey
- White balsamic vinegar
- Worcester sauce
- Shallots
- Rapeseed and grapeseed oil
- Chives
- Red radishes
- White pepper
- Sea salt
Nuremberg Bratwurst salad
A creative riff on the usual side salads served with sausages off the grill – Nuremberg Bratwursts also taste great cold!
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PREPARATION
Sear as many Nuremberg Rostbratwursts as are required and then cook through on a medium heat. Leave to cool and then cut into slices.
For the vinaigrette:
- Cube the shallots and mix with the sweet mustard, white balsamic vinegar, and a little Worcester sauce. Mix rapeseed and grapeseed oil together, and then drizzle onto the shallot mixture, whisking to form a thick, mayonnaise-like sauce.
- Add finely chopped chives and the radishes, and then season with white pepper, sea salt, and a pinch of Piment d’Espelette. Gently fold the Nuremberg Bratwurst slices into the mixture and leave to stand for at least two hours.
