in Switzerland

Appenzeller sausage and cheese salad

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Ingredients for 4 servings:

  • 4 sausages (cervelat sausages)
  • 200 g Appenzeller, fresh
  • 1 spring onion(s)
  • 2 tomatoes
  • 2 tsp mustard
  • 3 tbsp red wine vinegar
  • 3 tbsp sunflower oil
  • 2 tbsp mayonnaise
  • ½ bunch chives
  • ½ bunch parsley
  • 2 gherkins
  • some salt and pepper

Instructions

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

In a bowl, combine mustard, vinegar, oil, mayonnaise, finely chopped chives, and chopped parsley into a smooth sauce. Season with salt and pepper. Peel the cervelats and cut them in half lengthwise or whole into approximately 5 mm thick slices. Dice the cheese, spring onion, and gherkins. Deseed and dice the tomatoes. Mix with the sauce and season again to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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