Wurst Salat (Pork Sausage and Cheese Salad)
photo by Linky
- Ready In:
- 1⁄2 lb onion, peeled and sliced in rings
- 1⁄2 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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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!
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.