Place the extra sausage in a soup plate.
Peel the onion, cut into fine rings and arrange over the sausage.
Peel, quarter and drape the hard-boiled egg.
Season with salt and pepper and marinate with vinegar and kernel oil.
Preparation Tip:
Optionally, quarter a tomato and decorate with some Vogerlalat. If you do not have seed oil available, you can also use another oil.
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