Peel the onions and cut into thin rings. Heat the vegetable broth and pour over the onions. Cut the sausage into thin slices. Rinse the bell pepper, trim, cut in half, remove seeds and ribs and cut into thin strips. Rinse the radishes and cut into thin slices. Mix together with the pickles.
Rinse the herbs and place a few sprigs for garnish aside. Finely chop the rest. Stir the vinegar with the mustard until smooth. Add to the onion broth. Also, add the pickles. Rinse the chile pepper, cut lengthwise, remove the seeds and ribs and chop finely. Add to the salad dressing.
Mix the sausage, radishes, peppers, pickles and herbs. For salad dressing, mix everything together and season with salt and pepper. Let the sausage salad sit for at least 1 hour in the refrigerator. Before serving, mix in the oil, season to taste and serve garnished with parsley on plates. Add bread with butter if desired.