Bavarian Pickled Radish and Sausage Salad

This gluten-free salad recipe is perfect for those hot summer days when you don’t feel like cooking. It serves as a satisfying and complete meal, making it a great option for lunch or a light dinner. Additionally, it’s a convenient choice for picnics as it can be easily packed and enjoyed outdoors. The salad features a combination of precooked sausages, sliced radish ferment, red onion, pickles, capers, and fresh parsley, all tossed in a flavorful dressing. The result is a refreshing and hearty salad that can be enjoyed on its own or paired with crusty bread or boiled Yellow Finn potatoes for a more substantial meal. Now, let’s explore the ingredients and instructions.

Serves 4 to 6 as a main-dish salad

INGREDIENTS:

• 4 precooked sausages, ideally Bavarian weisswurst (or bratwurst if not available)
• 2 cups Sliced Radish Ferment (page 220)
• 1 medium red onion, diced
• 1 New York Deli–Style Pickle (page 168) or other lacto-fermented dill pickle, diced
• 2–3 teaspoons capers
• ¼ cup minced parsley or 1 tablespoon Chimichurri (page 207)

DRESSING:

• 2 tablespoons balsamic vinegar
• 2 tablespoons sweet mustard
• 2 tablespoons olive oil
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. Boil the precooked sausages in water until warm. This step is to heat the sausages, as they are already precooked.
2. In a large bowl, whisk together the balsamic vinegar, sweet mustard, olive oil, salt, and freshly ground black pepper to create the dressing.
3. Once the sausages are warm, thinly slice them and add them to the bowl with the dressing.
4. Lightly chop the fermented radish slices and add them to the bowl, along with the diced red onion, diced lacto-fermented dill pickle, capers, and minced parsley.
5. Toss the salad gently, ensuring the ingredients are well-coated with the dressing.
6. Serve the salad as is or alongside hearty bread or boiled Yellow Finn potatoes for a more substantial meal.

TIPS:

• Choose high-quality sausages for this salad, such as Bavarian weisswurst or bratwurst, to enhance the flavor of the dish. If you don’t have access to German sausages, opt for a similar variety that you enjoy.
• If you prefer a vegetarian or vegan option, you can substitute the sausages with plant-based sausages or protein alternatives like tofu or tempeh.
• For the Sliced Radish Ferment, you can either make it using the recipe provided (page 220) or look for store-bought lacto-fermented radish slices as an alternative.
• Adjust the amount of capers according to your taste preference. If you’re not a fan of capers, you can omit them or substitute them with diced olives for a different briny flavor.
• If you don’t have sweet mustard, you can use Dijon mustard or whole grain mustard as a substitute. Adjust the amount to your liking, as different mustards have varying levels of sweetness and spiciness.
• For an added kick of flavor, consider adding a pinch of red pepper flakes or a dash of hot sauce to the dressing.
• If you prefer a milder onion flavor, you can soak the diced red onion in cold water for about 10 minutes before adding it to the salad. This helps reduce the sharpness of the onion.