The South German Wurstsalat is a tart and vinegar-based salad made from strips of sausage. Different regional variations will add different ingredients, such as pickles or cheese. The Wurstsalat, or Sausage Salad, has its origins as a fast food dish for railroad workers and travelers. As none of the ingredients require refrigeration, it was an easy way to make eating sausage interesting.
- 450 g Lyoner Sausage
- 200 g Emmentaler Cheese
- 1 Red Onion
- 10 Cornichons
- 50 g Parsley
- 5 tbsp Sunflower Oil
- 5-10 tbsp Beef Broth Vary the quantity depending on how much dressing you want.
- 3 tbsp Condiment Vinegar Use sweet white wine vinegar or seasoned vinegar such as Melfor.
- 50 g Dijon Mustard
- Slice the Lyoner sausage, gruyere cheese, and cornichons into fine strips about 4cm long. Dice the onion into small cubes.
- In a large bowl, mix the remaining ingredients together and mix well to create the salad dressing. Then add the sausage, cheese, and pickles to the mix.