Wurst Salat (Pork Sausage and Cheese Salad)

"This sausage and cheese salad is popular in the Southern German, Swiss and Austrian countries in Europe. 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."
photo by Linky photo by Linky
photo by Linky
photo by Zurie photo by Zurie
photo by Zurie photo by Zurie
Ready In:


  • 12 lb onion, peeled and sliced in rings
  • 12 lb emmenthaler cheese (Edam or other flavorful mild cheese can be substituted)
  • 12 ounces sausages (must use a cooked sausage, can use summer sausage, a good bologna, knackwurst, or frankfurter)
  • 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 vegetable oil
  • 2 teaspoons chives, chopped


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

Questions & Replies

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  1. 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!<br/>Crusty bread would be great; only had crackers which worked, too!
  2. 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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