250g Lyoner (1-1/2 cup thinly sliced sausage)
1 small onion, thinly sliced
2 tablespoons oil
2 tablespoons white vinegar
1 tablespoon water
Pinch of sugar
Remove the skin from the sausage. Cut the sausage into thin slices. Peel the onion; thinly slice the entire onion. Put both sausage and onions in a dish.
In a separate bowl, mix together the oil, vinegar, water, salt, pepper and sugar and pour over the sausage and onions.
Mix and let stand for half an hour for the sauce to take.
Lyoner (or also known as Ringwurst) is the most common sausage used for wurstsalat, but you can use Regensburger, Stadtwurst or Extrawurst.
Common additional ingredients are thinly sliced chives, gherkins, radishes or you can add swiss cheese to make it a Schweizer Wurstsalat.
Bavarian Sausage Salad