John Myers
Ingredients for 4 servings:
- 400 g ham sausage, cut into strips
- 200 g sausage (black sausage), cut into small rings
- 200 g Emmental cheese, cut into small strips
- 6 cucumber(s), sour, diced
- 2 onions, finely chopped or in rings
- 40 g chives, chopped
- Salt and pepper, black
- 1 pinch(s) sweet paprika powder
- Apple cider vinegar
- 800 g potatoes, waxy
- oil
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour
Boil the potatoes (about 25 minutes) and peel them. Let them cool. Slice the peeled potatoes. Fry them in a frying pan with lard over 3/4 heat. Fry until the potatoes turn light brown. Season with salt and black pepper. While the potatoes are frying, prepare the broth in a bowl with vinegar, oil, pepper, salt, pickles and paprika. Important: Use a little oil, a lot of vinegar, a little salt and a lot of pepper. Then add the sliced sausage and cheese to the bowl. Stir well. Let it stand for 10 minutes. Place half of the potatoes and sausage salad on a large plate. Sprinkle the chives and onions over the sausage salad. Serve with warm farmhouse bread and plenty of cider.
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