Traditional Wurstsalat with Sausage and Emmental

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.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 876
• Protein: 32 g
• Carbs: 5 g
• Fat: 80 g

Ingredients

• 400 g Cervelas ( in matchsticks )
• 200 g Emmental cheese ( in matchsticks )
• 1 piece Red onion ( thinly sliced )
• 100 g Sweet and sour gherkin ( sliced )
• 4 tbsp Red wine vinegar
• 6 tbsp Rapeseed oil
• 1 tsp Mustard
• 0.5 piece Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 200 g Lyoner sausage ( peeled and cut into strips )

Instructions

1. Slicing the meat and cheese

   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. Preparing the condiments

   Thinly slice the red onion into half-moons. Cut the pickles into slanted slices. Coarsely chop the flat-leaf parsley.

3. Binding the vinaigrette

   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. Assembly and resting

   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.

Chef's tips

• 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.

Storage

Keep for up to 48 hours in the refrigerator in an airtight container. Do not freeze.