As we talked about Bratwurst and Weisswurst Christa wrote me and told me that in the summer she likes to make a Wurstsalat with abgehangener Bloodsausage and Swiss cheese or Schinkenwurst with Cheese.

I get creative with this salad and put in any kind of vegetables that I want to as well. Sometimes I garnish it with sliced hard cooked eggs.

Wurstsalat

Ingredients;
½ pounds Knockwurst; Cooked / Cooled or a fine ground sausage
2 Pickles; Small
1 Onion; Medium

Dressing:
3 tablespoon Vinegar
1 tablespoon Mustard; Prepared *
2 tablespoon Vegetable Oil
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Paprika
¼ teaspoon Sugar
1 tablespoon Capers
1 tablespoon Parsley; Chopped

Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley.

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Liver Ribbons with onions

i cut the liver into very thin ribbons. i rinse them and let them dry a bit on a clean towel. in the meantime, i cut up onions in thin slices. fry onions in butter until they are the way you like them. take them out of the skillet and add more butter. when foaming subsides, i add to the liver ribbons which i have just floured. i keep the eat fairly high and only add as much liver ribbons as can be cooked quickly, if you add a double layer, it takes too long for them to cook correctly. better to do it in two batches. this way the liver is very tender.

put the cooked liver ribbons on a warm plate and place the onions over the top of them. salt and pepper to taste.

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Dampfnudeln with Vanilla Sauce

Yeast starter: 1 oz yeast
3 Tb lukewarm milk
1 pinch sugar
1 Tb flour

Dough: 3 1/2 C. flour
1 egg about
2 C. lukewarm milk
about 3 1/2 Tb melted butter
1/2 tsp grated lemon rind
Vanilla custard:
5 C. milk
2 vanilla beans
4 egg yolks
2 1/2 Tbs corn starch
1/2 C. sugar
1/2 C milk

1 Tbs butter ALSO: Milk 1 Tbs.butter 1 heavy pot with tight fitting lid. Put yeast in a bowl add remaining starter ingredients and mix well. Cover bowl and let sit about 15 minutes until the dampferl gets tiny bubbles. Gradually add the ingredients for the dough to the bowl.

Turn out onto a floured board and knead, slammimg the dough down frequently so it gets air pockets. When it is smooth and elastic cover it and let it rise about 30 to 40 minutes. cut out egg sized pieces of dough. Spread them out on the floured surface, cover them and let them rest 20 mins.

Place about an inch of milk, butter and sugar into a heavy pot and set over low heat. Place the dough eggs into the pot next to each other, cover and steam (don't let the steam escape from the pot) Steam 10 to 12 minutes. Prepare the custard: Bring 4 cups of milk to a simmer with the vanilla beans. While milk warms mix the egg yolks, corn starch, sugar and 1/2 c. milk in a bowl. Stir together well, then slowly add to the hot milk. Simmer for a few minutes and then stir in the butter. You can cook these in sweetened strong coffee instead of the milk.

You can also cook them on sauerkraut and clarified butter or thinly sliced apples sprinkled with sugar in the milk and butter bath.