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Käferbohnensalat is one of the most traditional dishes from the Austrian state of Styria. Käferbohnen, literally meaning beetle beans, also known as Styrian scarlet runner beans, are a variety of extra large, lilac-violet speckled beans that have been grown in Styria ever since the 16th century.
In this simple salad, previously soaked and cooked beans are flavored with vinegar, pumpkin seed oil, onions (grated horseradish can be used instead), salt, pepper, and a pinch of sugar. This basic, traditional recipe is sometimes additionally enriched with hard-boiled eggs, peppers, corn, or tomatoes.
Wurstsalat is a traditional salad from Germany (especially southern parts), Switzerland, Austria, and Alsace in France made with strips of sausage. It's a popular dish often consumed as a light meal in beer gardens or traditional inns, especially during the warm summer months.
The main ingredient in wurstsalat is thinly sliced sausage. The most commonly used type is Lyoner, fleischwurst, or stadtwurst, although the Swiss variant often uses cervelat. These are all types of cooked sausage that are similar to bologna or frankfurter.
VARIATIONS OF Wurstsalat
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Tiroler wurstsalat is a variation of wurstsalat from the Tyrol region.
While the exact ingredients can vary based on personal or regional preferences, this salad typically includes thinly sliced sausage, cheese (often Tyrolean grey cheese or Tiroler graukäse in German), onions, and a dressing made from vinegar and oil.
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