Butcher-style sausage salad

Ingredients for 6 servings:

• 150 g meat – cheese, finely chopped
• 100 g sausage (black sausage, smoked), sliced
• 100 g aspic (pork rind/pork head aspic), sliced
• 150 g sausage (fine ham sausage), sliced
• 200 g cheese (Emmental), sliced
• 6 large tomatoes
• 2 large onions
• 1 bell pepper(s), green, depending on size
• salt and pepper
• Vinegar, good
• Paprika powder
• Soy sauce or Maggi
• Lemon juice, plenty, fresh
• oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cut the sausage and cheese into thin strips. Halve the tomatoes, then slice them. Dice the peppers and onions. Add about 3 tablespoons of vinegar and 3 tablespoons of oil. Lemon juice to taste. The salad should taste fresh and juicy. Season generously with spices to taste. Let the salad sit for at least 1 hour. Add more liquid or spices if desired. If you don’t like lemon juice, you can of course use more vinegar and a little water. I’ve also balanced the acidity with apple juice. This goes well with fresh farmhouse bread or a wholegrain baguette. Here in Baden, we serve it with “Brägili” (fried potatoes), which makes the whole thing a complete meal.