Summary

Ingredients

• 300 g meat sausae, Lyoner or poultry sausae
• 125 g cheese, hard cheese (variety to taste, cold cuts are also possible)
• 1 medium carrot (s), approx. 80 - 90 g
• 0.5 ½ bell pepper (s), red or yellow, approx. 80 g
• 0.25 ¼ cucumber (s), approx. 150 g
• 1 medium onion (s), approx. 50 g, best to use red onion, just looks good)
• 1 clove garlic
• 1 tablespoon mustard, hotter
• sugar
• Fondor or Aromat
• Salt and pepper, white, ground
• Tabasco
• 3 tablespoon olive oil
• 1 tablespoon balsamic vinegar, red
• 3 tablespoon balsamic vinegar, white
• Handful chives, cut into small rolls

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Instructions

1. Chop the garlic clove very finely and mix it with the mustard, olive oil and vinegar in a large salad bowl. Season well with salt, pepper, fondor, sugar and Tabasco.
2. Cut all remaining ingredients, except for the onion, into fine sticks and place in the salad bowl. Stir once after adding each ingredient. The following sequence has proven itself: carrot, cheese, sausage, paprika and cucumber. At the very end, cut the onion into fine half rings and mix in.
3. Let the Extra sausage salad stand for at least half an hour! Before serving, sprinkle with chives rolls (parsley is also good, maybe also frozen).