German meat salad (fleischsalat)

Ingredients

• 7 ounces / 200 grams German sausage (Bologna, mortadella, knackwurst or bockwurst)
• 3 1/2 ounces / 100 grams pickled cucumbers or gherkins
• 1 small onion
• 1/2 cup mayonnaise
• 1 tablespoon juice from pickled cucumber jar
• 1 teaspoon Dion mustard
• 2 hard-boiled eggs
• 1/2 teaspoon salt (or to taste)
• 1 teaspoon sugar (or to taste)
• chopped parsley or dill (for garnish)

Instructions

1. 1

   Remove any hard outer skin from the sausage and cut into thin strips (2 to 3 inches in length)

2. 2

   Cut the gherkins and onions into a very fine dice. You can use a food processor to do this but be careful not to over-process. You are looking for about one-quarter of an inch in size.

3. 3

   Chop the eggs roughly (about half-inch pieces).

4. 4

   Transfer everything to a serving bowl.

5. 5

   Combine the mayonnaise, pickle juice, mustard, salt, and sugar in a mixing bowl.

6. 6

   Pour the dressing over the sausage and vegetables and mix well to combine.

7. 7

   Cover the dish and place it in the refrigerator for at least an hour to give the flavours time to develop. This is not strictly necessary as it will taste good anyway, but the flavours do improve with standing.

8. 8

   Garnish with chopped parsley or dill before serving.