Ingredients:

4 ounces (115 g) smoked sausage, cut into ¼-inch (6 mm) rounds — about ¾ cup

3 ounces (80 g) crisp apple, cut into thin half-moon slices — about ½ cup

3 ounces (80 g) dill pickle chunks, cut crosswise from pickle spears — about ½ cup

¼ cup (30 g) red onion, very thinly slivered

2 tablespoons (40 g) roasted red pepper Feinkost dressing

1 tablespoon (2 g) finely chopped fresh parsley

Directions:

1. Cut the smoked sausage into rounds about ¼ inch (6 mm) thick. If the sausage is large, you can cut the rounds in half, but I'd keep most of them whole.
   
   
2. Cut the apple into thin half-moons. I would leave the peel on for color.
   
   
3. Cut the pickle spears crosswise into pieces roughly the same visual size as the apple pieces.
   
   
4. Very thinly slice the red onion. We want the onion to weave through the salad rather than become a major component.
   
   
5. Put the sausage, apple, pickle and onion into a bowl.
   
   
6. Add the roasted red pepper Feinkost dressing and gently toss to coat. If the salad seems too thick or the dressing doesn't coat the ingredients lightly, add pickle juice 1 teaspoon at a time until the desired consistency is reached.Let it sit in the refrigerator for about 20–30 minutes, then taste it again.