Carpaccio from Bavarian Sausages with Beer Vinegar

4 Bavarian Sausages, cooked, skinned
2 tbsp. Portuguese Mustard
2 tbsp. Safflower Oil
salt and pepper, freshly ground
salt and pepper, freshly ground
Beer Vinegar

4 Bavarian Sausages, cooked, skinned cut into very thin slices
2 tbsp. Portuguese Mustard mix with 2 tbsp. Safflower Oil and season with salt and pepper, freshly ground Spread the marinade on the plates, arrange the sausage slices on top of it , season again with salt and pepper, freshly ground and garnish the plates. When served, generously spray Beer Vinegar over the sausages.

serves 4
by Markus Mraz, Restaurant Mraz und Sohn, Vienna