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Sausage and cheese salad

Wurst-Käse-Salat

A fantastic outdoor side dish - perfect for your picnic hamper

4 servings

250 g/9 oz onions

250 g/9 oz Emmental cheese

350 g/12 oz pork sausage

75 g/3 oz drained gherkins (from the jar)

For the dressing:

2 tbsp white wine vinegar

2 tbsp water

1 tsp medium mustard

salt

pepper

sugar

4 tbsp cooking oil, e. g. sunflower oil

1 tbsp chopped chives

Preparation time: 35 minutes

Standing time: about 1 hour

Nature at peace:

St Bartholomew's church on the Königssee

1 Peel the onions. Cut into slices, then separate into rings. Put the onion rings in boiling water for about 2 minutes, then transfer to a sieve and leave to drain.

2 Remove the rind from the Emmental and cut into strips. Remove the skin from the sausages. Now cut the skinned sausages and gherkins into slices.

3 To make the dressing, mix together the vinegar, water, mustard, salt, pepper and sugar. Whisk in the oil. Mix together the ingredients of the salad and the dressing. Leave to stand for about 1 hour to let the flavours develop. Sprinkle the salad with chopped chives just before serving.

Tip: Sausage and cheese salad can be served as a light meal with a salted roll or pretzel, or as part of a party salad buffet. You can also prepare the salad with poultry sausage or cured smoked pork.