Schweizer Wurstsalat
A refreshing and flavorful salad made with thinly sliced Lyoner or Fleischkäse sausage, onions, and a tangy vinaigrette. It's a popular light meal or snack, often enjoyed with bread.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Servings4
DifficultyEasy
🧂 Ingredients
- 400 g Lyoner or Fleischkäse sausage(thinly sliced)
- 1 medium Red onion(thinly sliced)
- 4 medium Pickles(sliced)
- 4 tbsp White wine vinegar
- 3 tbsp Vegetable oil
- 1 tsp Mustard(Dijon or medium-hot)
- 0.5 tsp Salt
- 0.25 tsp Black pepper(freshly ground)
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Thinly slice the Lyoner or Fleischkäse sausage and place it in a large bowl.
💡 Tip: Using a mandoline can help achieve uniform slices. - 2
Add the thinly sliced red onion and sliced pickles to the bowl with the sausage.
💡 Tip: Soaking the sliced onions in cold water for 10 minutes can reduce their sharpness. - 3
In a small bowl, whisk together the white wine vinegar, vegetable oil, mustard, salt, and pepper to create the vinaigrette.
💡 Tip: Adjust seasoning to your taste. - 4
Pour the vinaigrette over the sausage and onion mixture. Toss gently to combine.
💡 Tip: Ensure all ingredients are well coated with the dressing. - 5
Let the salad sit for at least 10 minutes to allow the flavors to meld.
⏱️ 10 minutes💡 Tip: The salad can be made ahead and refrigerated. - 6
Garnish with fresh chopped parsley before serving. Serve with crusty bread or a side of fries.
💡 Tip: A sprinkle of cheese, such as Emmental or Gruyère, is also a common addition.
💡 Pro Tips
- ✓The quality of the sausage is key to a good Wurstsalat.
- ✓Don't dress the salad too far in advance if you prefer the onions to retain some crispness.
- ✓Different regions in Switzerland have variations, some adding cheese (Wurstkäsesalat) or using different types of sausage.
🔄 Variations
- Add cubes of Emmental or Gruyère cheese for a 'Wurstkäsesalat'.
- Include finely diced bell peppers or radishes for added crunch and color.
- Use a different type of sausage, such as cervelat, if available.