First peel the skin off the sausages and cut each sausage in half lengthwise or into slices, as desired.
Arrange each on a plate and season lightly with freshly ground pepper from the mill.
Slice onions into fine rings and scatter over sausage. Drizzle with a good dash of vinegar and a little oil to taste.
Peel the boiled eggs and cut into wedges or slices. Place around the sausage. Season with salt and spread on top.
Preparation Tip:
For a more substantial small main meal, garnish the Augsburgs with vinegar and oil with additional strips of bell bell pepper, sliced tomatoes, cooked corn kernels, pickled mushrooms or corn cobs.
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