3/4 lb Regensburger Knockwurst (if this type is unavailable, substitute
kosher-style hard salami)
2 medium-sized onions, finely diced
2 to 3 tbs olive oil
2 to 3 tbs wine vinegar
salt and pepper to taste
paprika

Peel casing from wurst and slice very thinly. If the wurst is small, leave slices whole. If it is wide, cut slices in halves or thirds. Toss wurst with diced onion, olive oil, vinegar, salt and pepper. Adjust amount of oil and vinegar so that salad is moist enough, but there should be no liquid floating in bowl. Chill in serving dish 1 hour before serving, then dust top with paprika. If you like, 1 tsp paprika can be added to dressing and mixed in with salad. Serve with gherkins, pickled beets, rolls and butter.