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.


    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


    optional: 1 tsp mustard


    1.Remove the skins from the sausages.


    2. Cut in the sausage in slices


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


    4. Add the sliced onion


    5. Add the diced gherkins


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


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


    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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