Essigwurst (sausage marinaded in oil and vinegar) is a particularly light, classic down to earth Austrian dish. Quick and easy to make, it always tastes good. The sour-tasting sausage which is marinaded in vinegar and oil if often eaten as a snack in Austria – popular at home as well as in outdoor restaurants or pubs in warmer weather.
- 4 Knackwürste (short and thick, well-seasoned beef and pork sausage, sliced)
- 1 onion (sliced into rings)
- 1/2 bunch of chives (finely chopped)
For the marinade:
- 3 tbsp oil
- 4 tbsp vinegar
- 1 tsp salt
- 3 tbsp water
Directions for Essigwurst
- Firstly, thinly slice the sausages. Peel the onion and cut into fine rings. Finely chop the chives.
- Place the sausage, onion and chives in a bowl and mix well.
- Finally, mix the oil, vinegar, salt and water to form a marinade. Pour over the sausage mix and mix well.
Essigwurst GOES WELL WITH hard-boiled eggs, Bauernbrot (bread) or pretzel sticks.
For a more varied taste, add a fresh, finely diced pepper or radishes.