![]() Toss to thoroughly coat the salad, add more salt and pepper to taste, and then chill for at least an hour before serving, giving it another couple of stirs. Slice the meat, cheese, pickles, onions and place them in a bowl with the chopped parsley. Feel free to alter them to include more or less meat, cheese, onions or pickles according to your preferences.Ĭombine the vinaigrette ingredients in a bowl or jar and whisk or shake until emulsified. The ratios of the base ingredients in this recipe are guidelines. But a tiny bit goes a long way to contributing a great flavor. It’s highly concentrated vinegar so you only use a tiny, tiny bit of it. It’s also the vinegar that is commonly used in German vinegar-based potato salads. Regardless of what kind of vinegar you use, I recommend adding a little bit of Essig Essenz for an excellent and authentic flavor. But what I like most is actually a combination of malt vinegar (even though it’s not traditional), apple cider vinegar and a splash of Essig Essenz. I prefer the flavor of apple cider vinegar in this salad. You can use apple cider vinegar and some use white wine vinegar. The final ingredient to address is the vinegar. The flavor of the sunflower oil is what you need to achieve the right taste. This is the most traditional and commonly used for Wurstsalat in many of its varieties. tastes nothing like the real stuff and is really anemic tasting.įourth, use sunflower oil. I can’t speak for “Swiss” cheese made in other countries but the “Swiss” cheese made here in the U.S. ![]() I like this particular brand plus once it’s gone you get a mug. This is harder to find locally and online may be your best bet. It tastes nothing like Dijon or American yellow mustard. Alternatively though you can find German pickles on Amazon. Many large, well-stock grocery stores carry German pickles and they’re far cheaper there than online. Using the right pickles probably makes a bigger difference than any other ingredient in this salad. They taste nothing like American pickles. After all, the Germans have plenty of other dishes to brag about )įor this Swiss Wurstsalat using the right ingredients is really important for achieving an authentic flavor. I’ve seen recipes that call it “Bavarian Wurstsalat…with Swiss Cheese” or “Swabian Wurstsalat with Swiss Cheese”, etc, but really, I don’t have a problem letting the Swiss take the credit for this Wurstsalat. ![]() And there’s Bavarian Wurstsalat (where my mom is from) which uses Fleischwurst/Lyoner and has no cheese. There’s also Swabian Wurstsalat (where I grew up) that has no cheese but is made from two types of sausage, including blood sausage. Asacian Wurstsalat also includes Swiss cheese but uses a different sausage meat. There’s Swiss Wurstsalat which includes Swiss cheese and will often use a Swiss sausage known as cervelat. There are quite a few variations of Wurstsalat. ![]() I like to keep it on hand for a ready lunch or light dinner. It’s not only very low-carb, it’s quick to make, can be made well in advance, keeps for a couple of days and it’s delicious. This Wurstsalat is one of my favorite go-to recipes. You wouldn’t know it if you’ve been following my blog the past few months (sweets & treats and holiday baking!), but I’ve been eating very low-carb for several months to keep my energy steady and meet my fitness goals. This Schweizer Wurstsalat (Swiss sausage salad) makes a wonderfully flavorful, rustic and thoroughly satisfying meal. On the side would be a basket of fresh crusty bread that I would enjoy with the salad and use it to mop up the juices. ![]() A plate would come out with a mound of Fleischwurst or Lyoner, Emmentaler, pickles, onions, parsley or chives, all sliced and tossed in a delicious vinaigrette. Growing up in southern Germany, I used to love going to the Gasthaus and ordering a light but filling lunch of Wurstsalat. Popular throughout Switzerland, Germany, eastern France and Austria, this Swiss Wurstsalat (Sausage Salad) is low carb, high protein and PACKED with flavor. ![]()
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