German Sausage Salad (Wurstsalat)
by Jay Wadams
One of the ULTIMATE beer garden foods is also the simplest! A German Sausage Salad (in this case, pepped up as a Swiss Sausage Salad with plenty of delicious cheese) is the ideal light meal for hot summer days with an ice-cold German beer. Serve it with good-quality rye bread, or make it part of a beer garden feast!
Ingredients
for the dressing:
- 6 Tbsp sunflower oil or neutral vegetable oil
- 4 Tbsp white wine vinegar
- 3 Tbsp pickle juice from the jar
- 1 Tbsp mild mustard
- ½ tsp sugar
- ¼ tsp sea salt
- freshly ground black pepper
for the salad:
- 300 g Lyoner sausage U.S. substitute Bologna / Mortadella
- 150 Emmental cheese or Swiss-style cheese such as Gruyere
- 100 g German-style dill pickles / gherkins sliced (see notes)
- 1 large red onion peeled and sliced
- 1 small bunch of parsley or chives chopped
to serve:
- German-style rye bread
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- MAKE DRESSING: Combine all the dressing ingredients in a large bowl and whisk to combine. Set aside.
- SLICE SAUSAGE AND CHEESE: Cut the sausage and cheese into long, thin strips, around 5mm in width. Add to the bowl along with the sliced pickles.
- TOSS SALAD AND ALLOW TO MARINATE: Toss the sausage, cheese and pickles with the dressing, then cover and marinate in the refrigerator for at least half an hour.
- GARNISH AND SERVE: Taste the salad, add a little bit of vinegar or oil, salt, and pepper to taste, garnish with the sliced onions and herbs, and serve with fresh rye bread.
Notes
PICKLES: You need to use German-style pickles in vinegar, as opposed to a salty brine for this recipe.
Nutrition
Serving: 1bowl | Calories: 591kcal | Carbohydrates: 9g | Protein: 22g | Fat: 52g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 29g | Cholesterol: 80mg | Sodium: 1452mg | Potassium: 320mg | Fiber: 1g | Sugar: 5g | Vitamin A: 425IU | Vitamin C: 3mg | Calcium: 407mg | Iron: 1mg