Pork Sausage and Cucumber Salad

Recipe will make 6 sandwiches

Danish sausages are flavored with allspice, cloves, nutmeg, and ginger—a combination not readily available here in Cleveland. Thanks to Old Country Sausage at the West Side Market, I was able to try out the Nürnberger sausage, one of the few not flavored with lots of garlic. It uses an herb mix so it’s not quite like the Danish one, but it sure works well with the pickled cucumbers.

  • 1 English cucumber, thinly sliced
  • 1 tablespoon coarse salt
  • 1 cup vinegar
  • 3 tablespoons chopped dill
  • Black pepper to taste
  • 1 pound Nürnberger sausage
  • 6 slices of rye bread
  • Butter to taste

Toss cucumber with salt, place in a strainer, and let drain 1 hour, pressing gently occasionally. Combine drained cucumber with vinegar and dill and season with pepper. Allow to sit refrigerated for a few hours to combine flavors. Prick sausages a few times and grill over medium heat until cooked through. Serve sausages on buttered rye bread, topped with cucumbers.