Regensburg Sausage Salad

For the Regensburg sausage salad, first remove the skin from the Regensburgs and slice them together with the black pudding. Rinse radishes and cut into eighths. Drain the cornichons and collect the liquid. Cut into thin slices. Cut apple into quarters, remove core and cut into pieces. Clean spring onions and cut into fine rings. Mix everything in a baking bowl.

Mix vinegar, oil and 2 tablespoons of cucumber water to make a marinade, season strongly with salt and freshly ground pepper and pour over the salad. Mix well and let stand for 30 minutes.

Rinse the chives, cut into fine rolls and sprinkle over the Regensburg sausage salad before serving.

Preparation Tip:

Regensburg sausage salad is best served with fresh pastries.

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