Yesterday was sausage day in the TFF Research Kitchen. I also made Blutwurst, more on that soon in a detailed report. After this exhausting work I didn’t really fancy cooking today, so I took care of leftovers.
There were some pretzel dumplings left from a while ago, and yesterday I baked the remainder of my blutwurst in a small dish in the oven instead of filling it into casings. That was today’s fine lunch sorted.
In Bavaria there are two main ways of using leftover bread or pretzel dumplings. They are either pan-fried as gröstl – in the most simple variety just with onion and bacon – or they are turned into a salad. If you are not from Bavaria this might sound a bit strange to you, but it is indeed a stress free and tasty leftover dish.
Both pretzel dumplings and blutwurst have interesting looking cross sections, so this salad is also a visual treat.
Ingredients per portion:
- 2 bread or pretzel dumplings
- 100 bis 150 g blutwurst
- 1/2 small red onion
- 1 pinch of marjoram, fresh or dried
- Red wine vinegar
- Vegetable oil with neutral taste
- Salt and pepper
Quarter the dumplings and then cut into pieces. Cut the sausage into pieces of similar size. Also quarter the onions and then slice. Put everything into a bowl, sprinkle with marjoram and season with salt and pepper. Mix one part vinegar and two parts oil and pour over the salad. Mix well, let marinate for 15 minutes and then serve.