Summary

Ingredients

• 4 sausages (cervelat sausages)
• 200 g Appenzeller, more recent
• 1 spring onion (s)
• 2 tomato (s)
• 2 teaspoons mustard
• 3 tablespoon red wine vinegar
• 3 tablespoon sunflower oil
• 2 tablespoon mayonnaise
• 0.5 ½ bunch chives
• 0.5 ½ bunch parsley
• 2 pickled cucumber (s)
• some salt and pepper

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Instructions

1. Mix the mustard, vinegar, oil, mayonnaise, finely chopped chives and chopped parsley in a bowl to create a creamy sauce. Season with salt and pepper.
2. Peel the cervelats and cut them in half lengthways or whole into approx. 5 mm thick slices. Cut the cheese, spring onions and pickles into small cubes. Core the tomatoes and cut into cubes. Mix with the sauce and season to taste again.