Bavarian Sausage Salad Name: Nathalie Alcantara Base: Fort Eustis Recipe: 1/2 lb. knockwurst, cooked 2 small pickles 1 medium onion 3 tablespoons vinegar 1 tablespoon dijon mustard 2 tablespoons vegetable oil 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon paprika 1/4 teaspoon sugar 1 tablespoon capers 1 tablespoon chopped parsley Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley. Serves 4.