sausage salad

Ingredients for 4 servings:

• 800 g sausage (Lyoner, from the butcher)
• 250 g cheese (Emmental, from the cheese counter)
• 2 onions
• 1 cup vinegar (e.g. Kressi vinegar or Altmeister)
• ½ cup oil
• 2 tsp, heaped mustard
• possibly water if needed

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

like from your favorite butcher

Cut the Lyoner sausage into thin strips. Peel the onions and cut them into very thin strips. Cut the cheese into very thin strips. Put everything together in a bowl, then add the vinegar, oil and mustard. The sausage salad can be served immediately, but it tastes much better if it can sit overnight. Adding any other seasonings is not necessary; you can add a little water if necessary. Tips: It is important that the vinegar and oil mixture is as follows: Always use more vinegar than oil. And never add the oil first, otherwise the sausage will not absorb the vinegar. To refine the dish, you can add whatever you like. For example, strips of bell pepper, pickles, etc. The finer the cut, the better the flavor. It is also really better to get the ingredients from the butcher, because then the sausage salad tastes best.