Wurstsalat: Sausage salad with onions.
Wurstsalat is a popular salad in German and Swiss cuisine featuring thinly sliced sausages mixed with tangy pickles, crisp onions, and a zesty dressing. This dish is traditionally made using German-style sausages like Lyoner, Regensburger or Fleischwurst, which are known for their fine texture and delicate flavor. The sausages are complemented by the sharpness of the onions and the acidity of the pickles, all tossed in a dressing made from vinegar, oil, mustard, and herbs, creating a balance of flavors that's both refreshing and satisfying. Wurstsalat is typically served cold and can be enjoyed as a standalone meal, light snack, or as a side dish to complement other German specialties.
Immerse yourself in the flavors of the Swiss Alps with our refreshing Swiss Wurstsalat, a staple enjoyed while basking in the glorious mountain sun. Combining the hearty satisfaction of sausage with the tangy bite of cheese and onion, this salad is your perfect hiking companion or a delightful addition to a summer's day meal. Let's head into Kuma's Kitchen and whip up this Swiss favorite.
Ingredients:
- 1/4 of an onion, thinly sliced and soaked in water
- 8 ounces (230 grams) Emmental cheese, cut into sticks (about ¼ inch by ¾ to 1 inch)
- Cooked sausages (eatable raw), sliced ¼ inch thick (amount as desired)
- 1 tablespoon whole-grain mustard
- 1.5 tablespoons olive oil
- 1 tablespoon vinegar
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Prep Time: 20 minutes
Cook Time: 0 minutes (since sausages used should be pre-cooked)
Total Time: 20 minutes
Equipment: Whisk, large mixing bowl, slotted spoon, salad tossers
Servings: 2-3
Instructions:
1. Begin by placing your thinly sliced onion in a bowl of water. Let it soak for about 10 minutes to mellow its sharp flavor.
2. Take a large mixing bowl and combine the mustard, olive oil, vinegar, pepper, and salt. Whisk them together well until the dressing is emulsified - the whole-grain mustard should help to bind the oil and vinegar.
3. Drain your onions after they have soaked using a slotted spoon and add them to the dressing.
4. Cut the Emmental cheese into small, bite-sized sticks and add them to the bowl.
5. Slice your precooked sausages and toss them into the bowl with the dressing, onions, and cheese.
6. With your salad tossers, gently mix all the ingredients until everything is evenly coated with the dressing. Make sure that there are no dry spots and all elements are well-combined.
7. At this point, you can serve the salad immediately, or if you prefer, cover it with plastic wrap and refrigerate. This will allow the flavors to meld further. Just give it one last toss before serving.
8. Serve your Swiss Wurstsalat cold as a fulfilling, refreshing summer dish.
Cooking Tips:
- Choose a sausage that has a bit of a unique flavor, like one infused with lemon, to add an extra zing to the salad.
- Adjust the thickness of the sausage slices to your preference, thinner slices will integrate more with the salad, while thicker pieces will offer a heartier bite.
Attribution:
Recipe courtesy of Kuma's Kitchen. For more delectable recipes, visit their YouTube channel at https://www.youtube.com/@KumasKitchen.
#swiss #salad #cheese #sausage
YouTube channel - Kuma's Kitchen: https://www.youtube.com/@KumasKitchen
Wurstsalat: Sausage salad with onions.
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