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Wurstsalat (Sausage and Cheese Salad)

Chef/owner Kurt Wagner,
Gasthaus Gutenberger

Split pea soup is a traditional favourite in Germany. This recipe offers depth in flavour that comes from ham, beef stock and an accent of marjoram. A kick of the spicy and slightly bitter marjoram is followed by the mellowness of the potato and peas.

1 lb Lyoner (pork) sausage, sliced in
1″ strips
1 lb swiss cheese, cubed
4 medium pickles, sliced
1 garlic clove, minced
1 Tbsp parsley, chopped
1 large onion, chopped
1/2 cup vinegar
1/4 cup water
1/4 cup vegetable oil
1/4 cup pickle juice
1 tsp Dijon mustard

1.  In a large bowl, combine vinegar, water, oil, pickle juice and Dijon.
2.  Add garlic, parsley, onion and pickles. Mix well.
3.  Add cheese and sausage and mix well. Refrigerate for 30 min before serving.

Yield 6-8 servings

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