Summary

Ingredients

• 800 g meat sausae (Lyoner or veal sausae), sliced
• 400 g cheese (Emmentaler, 45%), in one piece
• 2 onions)
• 3 tomato (s)
• 3 bell peppers, mixed
• 3 egg (s), hard-boiled
• vinegar
• Oil, not olive oil
• Salt and pepper, freshly ground
• possibly paprika powder, noble sweet

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Instructions

1. Cut the Lyoner or veal sausage into cubes and place in the salad bowl. Peel and dice the onion, place on the sliced sausage and sprinkle with a little salt (it takes the heat, the onion does not start to ferment so much in the belly). Cut the Emmentaler into small cubes of 5 x 5 mm (takes on the flavor of the sauce better) and place around the onion in the bowl.
2. Wash, clean and dice tomatoes and peppers, also with the other ingredients. Peel the eggs and cut them diagonally into small cubes with the egg cutter, then add. Add vinegar to taste as well as freshly ground pepper and paprika powder and let steep for about 30 minutes.
3. Before serving, add the oil. Fresh rye bread tastes best with it.