Appenzell Sausage Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 pairs sausages (cervelats)
- 2 tomato (s)
- 2 pickled cucumber (s)
- 1 large onion (s), or 2 spring onions
- 200 g cheese (Appenzeller), mild or spicy
- 2 egg (s), hard-boiled
- 3 tablespoon vinegar
- 5 tablespoon oil (sunflower)
- 0.5 teaspoon ½ salt
- 1 teaspoon mustard, medium hot
- pepper
- 0.5 ½ bunch parsley, chopped
Print Recipe
Pin Recipe Instructions
- Peel the cervelats and cut in half lengthways. Then cut the halves into slices. Dice the tomatoes, cut the pickles into small pieces. Quarter the onion and cut into fine strips. Dice the cheese too. Roughly chop the hard-boiled eggs. Put all the ingredients in a bowl.
- Mix vinegar, oil, salt, mustard and pepper to a sauce and pour over the salad.
- It is ideal if the salad can sit in the refrigerator for about 1 hour before it is eaten.
- Sprinkle the chopped parsley over the salad before serving.
- Rustic bread goes well with it.
- The ingredients are not available everywhere in Germany. Alternatively you can take:
- Cervelat = Lyoner (approx. 500 g)
- Appenzeller cheese = mild or strong semi-hard cheese (Tilsiter, Edam)
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