My best Swabian sausage salad

Ingredients for 4 servings:

• 200 g Lyoner
• 200 g black pudding (black sausage)
• 200 g Presssack, white
• 200 g pressed cheese, red
• 200 g ham sausage
• 2 m.-sized onion(s)
• 1 small jar of shallots
• 1 small jar gherkins
• 2 Romadur or Limburger, double cream level
• 1 small bunch of parsley
• 1 small bunch of dill
• 6 tbsp red wine vinegar
• 4 tbsp rapeseed oil
• 1 lemon(s)
• 1 ½ tsp, heaped sugar
• 1 tsp salt
• 1 tsp pepper
• 1 tsp sweet paprika powder
• 1 tsp, heaped mustard, medium hot or hotter

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Happiness maker

Peel the onions and slice them into thin rings using a mandoline or a knife. Season with a light pinch of salt. Drain the shallots in a sieve, halve them, and add them to the onions. Remove the gherkins from the jar with a fork, cut them into long slices, and add them to the bowl. Cut the cheese into large cubes and mix it with a good swig of the pickle juice from the gherkins the first time it’s in the bowl. It’s important that the cheese is double cream. Insider tip: The cheese tastes better if it’s at least 1-2 weeks past its best-before date! Now cut the sausage, which is best bought as cold cuts, into even strips. Add it to the bowl and mix. Finely chop the parsley and dill and add it. Use the empty jar of shallots for the dressing. Fill with vinegar, oil, sugar, salt, pepper, paprika, mustard (Löwensenf works well) and the juice of one lemon. Close the lid and shake vigorously. Then pour over the salad and toss to combine. Let marinate in the refrigerator for about 12 hours, stirring frequently. It tastes best with fresh black bread with salted butter and watercress. I recommend dark wheat beer or cider as a beverage.