Swiss sausage salad

Ingredients for 6 servings:

• 1 kg Cervelat or Lyoner
• 400 g Emmental cheese
• 2 onions
• 150 g pickled gherkins
• 150 ml cucumber water
• 2 tbsp mustard
• 8 tbsp sunflower oil
• 4 tbsp vinegar
• 150 ml water, lukewarm
• some salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Cut the sausage and cheese into strips about 5 mm wide or buy them pre-cut. Cut the onions into thin rings and the pickles into strips. For the sauce, put the pickle liquid, mustard, oil, vinegar, water, salt, pepper, and sugar in a bowl and mix. I always use a shaker so everything is evenly mixed. Add a little more seasoning if desired. Combine all the ingredients with the sauce in a bowl and mix evenly so that the sauce coats all the sausage and cheese. Fold in the onion rings along with the sauce or spread it over the sausage salad. Let the sausage salad marinate in the refrigerator for 2-3 hours. Season again if desired and serve with fresh farmhouse bread.