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    You are in: Home / Recipes / Wurst Salat (Pork Sausage and Cheese Salad) Recipe
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    Wurst Salat (Pork Sausage and Cheese Salad)

    Wurst Salat (Pork Sausage and Cheese Salad). Photo by Linky1

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    35 mins

    0 mins

    PanNan's Note:

    This sausage and cheese salad is popular in the German part of Switzerland. The recipe is adapted from a Dr. Oetker recipe. This salad makes a great lunch served with rolls. You can also substitute the pork sausage with cooked chicken sausage or leftover pork loin.

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    Units: US | Metric

    • 1/2 lb onion, peeled and sliced in rings
    • 1/2 lb emmenthaler cheese (or common Swiss cheese)
    • 12 ounces sausages (must use a cooked sausage, can use summer sausage, a good bologna, knackwurst, or frankfurter, but n)
    • 3 ounces gherkins
    • 4 teaspoons wine vinegar
    • 4 teaspoons water
    • 1 teaspoon mustard (preferably a German mustard or one like Gulden's)
    • 1 teaspoon sugar
    • salt and pepper
    • 3 tablespoons salad oil (like canola or sunflower)
    • 2 teaspoons chives, chopped


    1. 1
      Pour water into a pot and bring to a boil. Place the onion rings in the boiling water and cook for 2 minutes. Pour into a sieve and let drain thoroughly.
    2. 2
      Remove any rind from the cheese and cut into strips about 1/4 " X 1".
    3. 3
      Remove any skin from the sausage and cut into slices about 1/8" X 1'.
    4. 4
      Slice the gherkins about 1/8" thick.
    5. 5
      Place the onion rings, cheese strips, and sliced sausage and gherkins in a salad bowl.
    6. 6
      Make the dressing by mixing together the vinegar and water, adding the mustard, salt, pepper and sugar, and whisking in the oil.
    7. 7
      Pour the dressing over the salad ingredients and mix well.
    8. 8
      Refrigerate for at least one hour to let the flavors blend.
    9. 9
      Sprinkle with chives before serving.

    Ratings & Reviews:

    • on June 20, 2011


      Totally agree with Zurie on this one. I used Mettwurst instead of Bockwurst (found out the Bockwurst was the closest to the original Swiss wurst according to a Swiss butcher - will purchase when in his area next time, it's a 3 hr drive from me) I used dill pickle slices and forgot to add the oil. It was still great! I'm going remember to parboil onion rings for future uses - what a good idea!
      Crusty bread would be great; only had crackers which worked, too!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 16, 2011


      Made for ZWT 7. What a nice meal-in-one! Filling, slightly tangy due to the dressing, and so easy to make. I made our salad slightly smaller, as we are only 2 eaters right now. I would have preferred bockwurst (always available except when I looked for it for this recipe!) so had to use frankfurters. I like the idea of parboiling the onion rings, and also added in some purple onion. Delicious with a Continental-type bread.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Wurst Salat (Pork Sausage and Cheese Salad)

    Serving Size: 1 (182 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 378.3
    Calories from Fat 295
    Total Fat 32.8 g
    Saturated Fat 8.9 g
    Cholesterol 61.2 mg
    Sodium 745.2 mg
    Total Carbohydrate 6.9 g
    Dietary Fiber 1.2 g
    Sugars 3.7 g
    Protein 13.6 g

    The following items or measurements are not included:

    emmenthaler cheese

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