Wurst Salat (Pork Sausage and Cheese Salad)

Recipe by PanNan
READY IN: 35mins


  • 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.