Sausage salad - Bavarian, Swiss or Austrian?
September 15th, 2009

Chili con carne and pumpkin soup, how does that sound to you? Looks like we officially fast-forwarded right into the fall season here in Munich. The temperatures have dropped distinctly within the last week, this year’s favorite red ballerinas had to make room for last year’s favorite brown boots. And while I love boots season (because of the boots, not because of the cold weather), culinary-wise I do have mixed feelings. No more peaches, no beergarden stints for the next months…

090914-wsalat04

But when the sunshine broke through around lunch time, just in time to inspire my thought process around various lunch options, I decided for another beergarden staple: Sausage salad (Wurstsalat). A dish that took me more than 25 years to finally try and more than 30 to fall in love with – despite the fact that I was born right into a family of sausage salad lovers. Will you be easier to convince? Let’s see: It’s a perfectly hearty snack, easy to make ahead for a picnic or beergarden visit and it keeps well in the fridge. You do have craftspeople in your house? This is the perfect snack for them, year-round. You want to give it a little extra something? I give you three words: pumpkin-seed oil. Dress this salad with pumpkin-seed oil instead of regular vegetable oil and while this doesn’t necessarily add to the salad’s visual appeal (imagine dark greenish-brown cheese stripes…), the nutty taste makes up for it many, many times.

090914-wsalat01b

Prepare the ingredients: Peel and slice the sausage into either fine slices or stripes, the cheese into fine stripes. Cut the gherkins into little cubes and half the onions before you cut them into thin slices. Add the ingredients to a large bowl.

Dress the salad with water from the gherkins preserve, vinegar and vegetable oil, then season to taste with sea salt and black pepper and toss gently. Chill for at least half an hour – re-season if necessary – and serve with slices of fresh bread.

090914-wsalat02b

Sausage salad (Wurstsalat)

Recipe Source: own creation

Prep time: 15 min., plus at least 30 minutes chilling

.

Ingredients (serves 3-4):

200 g sausage (Stadtwurst, Lyoner, Regensburger)

150 g Emmenthaler cheese

100 g pickled gherkins/cornichons

100 g red onions

4 tbsp water from the canned gherkins

4 tbsp white wine vinegar

4 tbsp vegetable oil (or pumpkinseed oil)

fine sea salt

freshly ground black pepper

serve with fresh bread

Comments
Frenchfoodie

Sep 15th,
2009

Sep 15th,
2009

Sep 15th,
2009

Daniel

Sep 16th,
2009

Sep 16th,
2009

Evi

Sep 16th,
2009

Emi

Sep 16th,
2009

Simon

Sep 16th,
2009

Sep 16th,
2009

Sep 16th,
2009

Elke

Sep 16th,
2009

Barbara

Sep 16th,
2009

Sep 16th,
2009

Sep 16th,
2009

Sep 17th,
2009

Marlene

Sep 17th,
2009

Sep 17th,
2009

Marv

Sep 17th,
2009

Sep 18th,
2009

Sep 20th,
2009

Guest

Sep 20th,
2009

Anna-Verena

Sep 20th,
2009

Sabina

Sep 21st,
2009

Sep 22nd,
2009

Sep 22nd,
2009

Sep 22nd,
2009

Laura

Sep 23rd,
2009

Sep 23rd,
2009

Sep 25th,
2009

Sep 28th,
2009

Sep 29th,
2009

Carolyn

Oct 1st,
2009

Oct 2nd,
2009

Ileana

Oct 7th,
2009

andress

Oct 13th,
2009

Oct 20th,
2009

frankg

Oct 31st,
2009

V

Dec 9th,
2009

Melissa

Dec 23rd,
2009

Jan 24th,
2010

Jun 11th,
2010

ryan

Sep 27th,
2010

Feb 23rd,
2011