Salad with sausages and corn sauce

Salad with sausages and corn sauce

Here we show you an unusual salad recipe - with homemade German sausages and a dressing made of corn and onions. This dish will surprise even the most discerning gourmets.


  • Bavarian veal sausage, 3 pieces
  • 150 g canned corn
  • 150 g armillaria mushrooms
  • 3 big potatoes
  • 4 quail eggs
  • romaine lettuce
  • 100 g of gherkins
  • 100 ml of vegetable oil
  • Salt and pepper to taste
  • 1 white onion


In Germany, sausage production has a long tradition. There are more than 1,500 different types of sausage registered: over 500 raw sausages, 800 cooked sausages and 365 cooked sausages, including 60 kinds of spreadable sausage made with liver and 50 different types of sausage for frying. It would be a sin to live in the sausage paradise and not use this product as an ingredient in an original salad!

This extraordinary salad with hot sausages and a surprisingly tasty sauce can be prepared with ease relatively quickly. Hearty and nutritious, this salad can serve as both first and second course.

Salad with sausages and corn sauce detailed photo recipe


1. Cut gherkins into bite-sized pieces.

2. Chop the onion.

3. Boil eggs for 4 minutes. Peel and halve them.

4. Boil potatoes until soft, cut into big pieces.

5. Fry potatoes and mushrooms in vegetable oil until golden brown. Add sausages and fry them with the vegetables.

6. Fry onions until golden brown.

7. Mix 100 ml of vegetable oil with onions and corn. Season with salt.

8. Puree with a blender stick until you have a sauce with creamlike consistency.

9. Cut away the upper part of romaine lettuce leaves.

10. Place 3 salad leaves on each plate.

11. Place ring mold in the middle of the plate. Carefully fill 2 tbsp sauce into the ring.

12. Add potatoes and mushrooms, cut sausages, gherkins and eggs. Distribute the remaining sauce. Garnish with herbs.

13. Remove the ring mold and serve salad warm.

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