Summary

Ingredients

• 300 g white sausaes
• 200 g ham sausae, smoked or Reensbur sausae
• 8 radishes
• 2 onion (s), red
• 200 g pickles
• 150 g mountain cheese
• 2 tablespoon vinegar
• 2 tablespoon mustard, sweeter
• 60 ml cucumber water (pickle stock)
• salt and pepper
• 1 pinch (s) sugar
• 2 tablespoon rapeseed oil
• 60 g red pepper (s)
• 1 teaspoon parsley, frozen

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Instructions

1. Let the veal sausage soak in boiling water for 10 minutes. Skin the smoked ham sausage and white sausage and cut into slices. Peel and slice the onion. Cut the pickles into slices. Wash, clean and slice the radishes. Wash and clean the peppers and cut into fine cubes. Cut the mountain cheese into strips.
2. For the dressing mix vinegar, vinegar stock and sweet mustard, season with salt, pepper and a pinch of sugar. Withhold the oil.
3. Mix the peppers and parsley for the topping. Pour all ingredients into a large bowl. Pour the dressing on top and mix in. Sprinkle the peppers with parsley on top.