This is a typical southern german dish, often sold in inns - note: not in high class restaurants. I have seen it in every tourist trap in Munich too.
The main ingredient is a sausage, not a small Wiener but some sort of boiled sausage, sold in rings called Lyoner. Wurstsalat using the sister called Fleischwurst (looks the same) doesn't taste the same. It has to be a Lyoner. See also http://en.wikipedia.org/wiki/Wurstsalat
Or a 50:50 mix of Lyoner and Blutwurst (firm black pudding), did not had any Blutwurst in storage.
I made a salad for 1-2 persons (it has tons of calories so for me half the amount is ok, I could have easily eat all of it on my own but I shared...):
Cut 100g Lyoner into slender strips. Cut 2 german style vinegar pickled cucumber (gherkins) into slender strips, slice 1 small mild onion on a mandoline.
- 1/4+ teaspoon salt (good pinch)
- 1 small pinch sugar
- 1 teaspoon mild (red or wite wine) vinegar
- 1 teaspoon cucumber pickling brine
- 2 teaspoons oil (canola, sunflower)
- 3/4 teaspoon mustard (coarse would be fine)
- 1 small pinch dried majoram
- pepper, freshly ground
Stir dressing, add sausage, cucumbers, onion and toss well. Let sit for 30 minutes. It is served with bread.