Wurstsalat

Sausage Salad

"Wurstsalat is generally made on August 1 to celebrate the Swiss National Day and is eaten throughout Switzerland. Although I am no stranger to this speciality, I made it for the very first time this summer (2011)."

Submitted by: Rosa Mayland from Rosa's Yummy Yums.

Ingredients (Serves 4):

For the salad:

2 cloves of garlic, finely chopped
1 medium red onion, sliced into thin rings
10-12 red radishes, sliced into thin rounds
280g Gruyère (mature), cut into matchsticks
1 (200g) Schüblig (raw), sliced into 1/2 moons
1 (100g) Cervelas (raw), sliced into 1/2 moons
A bunch fresh parsley (or to taste), chopped

For the vinaigrette:

1 tsp mild mustard
2 tbsp malt vinegar
1 tbsp white balsamic vinegar
5 tbsp virgin olive oil
1/3 tsp Turkish chilli flakes
Fine sea salt, to taste
Freshly ground black pepper, to taste

How to cook this dish:

1. In a medium big bowl, mix together all the ingredients for the salad.

2. In a small bowl, whisk all ingredients for the vinaigrette, then add them to the salad and mix delicately.

3. Serve at room temperature (the cheese and meat should not be cold).

Note: If you can't find Schüblig and Cervelas sausages, you can replace them with 300g Mortadella, cut into thick slices or chunks, 300g raw Frankfurters, Kielbasa or Vienna sausages.

Serve with:

Artisanal sourdough bread or boiled potatoes and a glass of Chardonnay, Gewürzraminer, Riesling or Zinfandel.

Rosa is an Anglo-Swiss food enthusiast who loves to delve into the culinary spheres and the world of photography with a load of passion and a good dose of Rock 'n' Roll attitude. Rosa's Yummy Yums offers witty articles that go against the tide, unique recipes, yummy pictures and a lot of food for thought.