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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)

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    2 Total Reviews

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    • 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!

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    • 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.

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    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
    78%
    Total Fat 32.8 g
    50%
    Saturated Fat 8.9 g
    44%
    Cholesterol 61.2 mg
    20%
    Sodium 745.2 mg
    31%
    Total Carbohydrate 6.9 g
    2%
    Dietary Fiber 1.2 g
    5%
    Sugars 3.7 g
    15%
    Protein 13.6 g
    27%

    The following items or measurements are not included:

    emmenthaler cheese

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