Swiss sausage salad à la Uschi

Ingredients for 5 servings:

• 600 g Lyoner (veal sausage)
• 1 large onion(s)
• 4 large Spreewald-style pickled gherkins, cut into cubes
• 4 m.-sized tomatoes
• 1 pepper(s), red, marinated from the jar
• 300 g Leerdammer
• 6 tbsp wine vinegar e.g. Salatmeister full-flavored vinegar or Altmeister wine vinegar
• 3 dashes liquid sweetener or sugar
• ½ tsp, leveled salt
• 1 tsp, strained mustard, medium hot
• 1 tsp pepper, mixed, from the mill
• 6 tbsp safflower oil or other neutral oil
• 120 ml water, possibly more
• 1 bunch chives, finely chopped

Instructions

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

for hot summer days

Peel the Lyoner sausages and first slice them, then into thin strips. Peel the onion and slice them into thin rings, adding a little water if necessary to reduce the spiciness. Drain the pickles and bell peppers from the jar and cut them first into slices, then into small cubes. Wash the tomatoes and cut them into wedges. Cut the Leerdam or Emmental cheese into thin strips. Place everything in a large bowl. Pour on the marinade made from vinegar, salt, pepper, mustard, and sweetener, or a little sugar, oil, and water, and mix well. The sausage salad should marinate in the refrigerator for at least an hour. Adjust seasoning if desired. Sprinkle with chives before serving. Fresh farmhouse bread goes particularly well with this salad!