Traditional Wurstsalat with Sausage and Emmental
Ingredients
- 400 gCervelas (in matchsticks)
- 200 gEmmental cheese (in matchsticks)
- 1 pcRed onion (thinly sliced)
- 100 gSweet and sour gherkin (sliced)
- 4 tbspRed wine vinegar
- 6 tbspRapeseed oil
- 1 tspMustard
- 0.5 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 200 gLyoner sausage (peeled and cut into strips)
Method
Thin strips of sausage and emmental cheese tossed in a sharp, mustardy vinaigrette. Red onions add a clean crunch while pickles provide a bright acidic snap.
- 1
Remove the skin from the cervelas and the Lyoner sausage. Cut them into thin slices, then cut these slices into regular strips. Do the same with the emmental to obtain strips of identical size.
- 2
Thinly slice the red onion into half-moons. Cut the pickles into slanted slices. Coarsely chop the flat-leaf parsley.
- 3
In a large bowl, dissolve the salt in the vinegar. Add the mustard and pepper. Pour the oil in a thin stream while stirring to create a stable emulsion that coats the ingredients well.
- 4
Mix the cervelas, Lyoner sausage, cheese, onions, and pickles into the vinaigrette. Stir well. Let rest in the refrigerator so the meat absorbs the sauce.
Frequently asked questions
How do you get this dish right?
- Make the salad at least an hour before serving; the vinegar needs to slightly 'cook' the onions and penetrate the sausage.
- If the dressing is too thick, add a tablespoon of the pickle brine to loosen it up.
How long does this dish keep?
Keep for up to 48 hours in the refrigerator in an airtight container. Do not freeze.
