This sausage salad is prepared according to an old Bavarian original recipe:
Seasoned only with vinegar and a spoon of mustard, refined only with red onions, gherkins and cubed Emmental cheese, it is the perfect simple snack and a typical delicacy of the fast Bavarian cuisine.
It is best to serve the sausage salad with a strong farmer's bread or a freshly baked pretzel. As a side dish on the Jausnetet, the radish carpaccio with grated carrots or the cabbage salad with white cabbage, celery and carrot.
Ingredients for sausage salad (for 4 people):
500 g meat sausage (for example, Lyoner, ham sausage or veal sausage)
3 red onions
100 g of Emmentaler cheese
3 tablespoons white wine vinegar
3 tablespoons vegetable oil
1 teaspoon medium hot mustard
1/2 tsp sugar
salt and pepper
1 bunch of parsley
1 bunch of chives
Preparation of sausage salad with onions and Emmentaler cheese:
Cut meat sausage into thin slices. Peel the onion and cut into fine rings. Finely chop the Emmental cheese. Finely chop the gherkins. Wash herbs, drain and finely chop.
Mix vinegar, oil, mustard and sugar well together. Put meat sausage, cheese, onions, cucumber and fresh herbs in a large enough bowl, pour over the vinegar mixture and mix carefully.
Season with salt and pepper and serve with a thick slice of farmhouse bread.
Worth knowing about Wurstsalat with onions and Emmentaler cheese:
The sausage salad should, if possible, be passed for 1 to 2 hours before being served. It can be refined to taste with hard boiled eggs or fresh tomatoes. Those who like it especially filling and hearty, serve the sausage salad with a decent portion fried potatoesbecause that always fits.
The farmer's bread goes well with salted butter or fine lard.
This sausage salad has Bavarian roots, but it is also at home in neighboring Switzerland, Austria and Alsace.
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