Food SWISS WURSTSALAT

Discussion in 'UK Wine Forum' started by Martin Zwick, May 18, 2018.

  1. Here comes a very traditional dish from my home region Lake Constance on the Swiss border. Swiss Wurstsalat is served in summer times in the beer garden together with a tasty bread. I used bavarian sausage Regensburger which is lightly smoked, also possible is Krakauer, Lyoner, Cervelat etc or why not Mortadella. Very important is to put the salad in the fridge for 2-3h before serving.


    Ingredients

    350g sausage (Lyoner, Regensburger, Krakauer, Mortadella)

    220g Swiss Emmentaler cheese

    200-300g gherkins

    1 red onion

    5-6 tbsp gherkin water

    5-6 tbsp white vinegar

    5-6 tbsp sunflower oil

    chives

    optional: 1 tsp mustard



    Preparation

    1.Remove the skins from the sausages.

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    2. Cut in the sausage in slices

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    3. Cut the cheese in juliennes and add to the sausage

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    4. Add the sliced onion

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    5. Add the diced gherkins

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    6. Combine everything and add gherkin water, vinegar and oil. Add clingfilm and put in the fridge for 2-3h

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    7. Finally add some chives on top and serve with some tasty bread.

    [​IMG]


    ENJOY
    Martin
     
    Last edited: May 18, 2018
    Adrian Wood and Ben Kenifick like this.
  2. P.S. taste even better on Day 2
     
  3. I've always been highly amused by the sausage salads of Germanic lands, Martin Replacing lettuce with sausage takes a certain attitude; and it is a very enjoyable dish.
     
    Peter Sidebotham likes this.

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