Meat salad with Leberkäse and Emmental cheese

Ingredients for 8 servings:

• 700 g Leberkäse
• 300 g Emmental cheese
• 10 cocktail tomatoes
• 5 pickles
• 2 pointed peppers, red
• 2 onions
• 250 ml beef stock, warm
• e.g. olive oil
• n. B. Balsamic vinegar, lighter
• salt and pepper
• Paprika powder, sweet

Instructions

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

First, slice the Leberkäse (liver sausage) and then halve each slice, then cut into strips about 1 cm wide. Cut the Emmental cheese into 0.5 cm wide strips. Wash the pointed peppers and cut into bite-sized pieces. Wash and quarter the cocktail tomatoes. Halve the gherkins and then thinly slice them. Quarter the onions and also slice them. For the dressing, season the warm beef broth with a generous splash of balsamic vinegar and olive oil, as well as salt, pepper, and paprika to taste. Now combine all the ingredients. The salad tastes just as good warm as it does at refrigerator temperature. It also tastes great the next day when the spices have infused well. Serve with a fresh baguette.