Entree: Switzerland – German Swiss – Schweizer Wurstsalat (Marinated Swiss thinly sliced cooked sausage and cheese served cold with onions and pickles)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 12 oz (340 g) cooked smoked sausage (cervelat, Lyoner, or similar), thinly sliced
- 4 oz (115 g) Emmental cheese, thinly sliced or julienned
- 1 medium red onion, thinly sliced (about 5 oz / 140 g)
- 3 small cornichons or dill pickles, thinly sliced (about 3 oz / 85 g)
- 3 tbsp (45 ml) white wine vinegar
- 3 tbsp (45 ml) neutral oil (sunflower or vegetable)
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) sugar
- 1/4 tsp (1.5 g) salt, or to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley
- Optional: 1 tbsp (15 ml) finely chopped chives

Instructions

1. Combine the vinegar, oil, Dijon mustard, sugar, salt, and a generous grind of black pepper in a small bowl; whisk until emulsified to make the dressing.
2. Place the thinly sliced sausage, Emmental, red onion, and cornichons in a large bowl.
3. Pour the dressing over the sausage mixture and toss gently until everything is evenly coated.
4. Stir in the chopped parsley (and chives if using). Taste and adjust seasoning with additional salt or vinegar if needed.
5. Let the Wurstsalat rest in the refrigerator for at least 20–30 minutes to allow flavors to meld; it can be chilled up to 2 hours.
6. Serve cold with rye or crusty bread, or alongside boiled potatoes for a more substantial meal.