Sausage Salad – Wurstsalat

A beloved recipe in areas of Germany, Alsace, Switzerland and Austria. Well-known variants are the Swabian sausage salad, half of which contains blood sausage, and especially the preparation known in Germany as Swiss sausage salad, also known as Strasbourg or Alsatian sausage salad, with a portion of Emmental cheese.

Ingredients: (for 2 servings)

300 g Lyoner, sliced
1 medium sized onion
6 small pickled gherkins, thinly sliced
2 tablespoons white wine vinegar
1 tablespoon liquid from the pickled gherkins
1 tablespoon cold water
2-3 tablespoons sunflower oil
salt, coarsely grounded pepper, mild paprika powder
8 ounces Emmentaler cheese, cut into strips


Cut the Lyoner slices into small stripes

Halve the onion and slice thinly

Put sausage, onions and gherkins into a bowl and blend

Put salt, pepper, paprika, oil and the other liquids into a shaker and mix thoroughly

For Swiss sausage salad, add the strips of Emmentaler cheese

Pour the vinaigrette over the sausage and blend

Let the salad rest in the fridge for at least 2 hours, remove it from the fridge 30 minutes before you serve it with fried potatoes or fresh German bread.