Spicy sausage and cheese salad

Spicy sausage and cheese salad


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Most types of German-style sausages (wurst) include pork, spices and peppercorns. Cervelat, with its fine texture, is a good variety for this salad.

Lynn Lewis

Serves: 4 

  • 400g German–style cooked sausage (wurst) or salami
  • 250g reduced–fat Swiss–style cheese, thinly sliced
  • 150g small gherkins in vinegar
  • 2 medium red onions
  • 1⁄2 cup (30g) finely chopped chives
  • vinaigrette
  • 2 tablespoons vegetable oil
  • 3 to 4 tablespoons white wine vinegar
  • 4 tablespoons gherkin liquid
  • 4 tablespoons beef stock
  • 1 teaspoon hot mustard
  • salt and freshly ground black pepper

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Peel sausage and cut into fine strips. Cut cheese and gherkins into fine strips. Finely dice onions. Combine sausage, cheese, gherkins and onions in a large bowl.
  2. To make vinaigrette: whisk oil, vinegar, 2 tablespoons gherkin liquid, stock and mustard in a bowl. Add salt and pepper to taste.
  3. Pour vinaigrette over salad and toss to combine. Chill, covered, 1 hour. Add remaining 2 tablespoons gherkin liquid and salt and pepper to taste. Sprinkle with chives.

cook's tip

This salad has a sharp taste and a crunchy texture. Drained pickled cabbage (sauerkraut) may be used in place of gherkins. Alternatively, use mixed pickled vegetables.

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