Wurstsalat
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The Tale of Wurstsalat
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Wurstsalat, a cold sausage salad dressed with vinegar, onions, and oil, is a staple of Alpine and Central European cooking shared across Switzerland, Austria, Germany, and Liechtenstein. It reflects a practical tradition of using sliced cured or cooked sausage as the base for a light, tangy dish, often served as a simple lunch or supper.
Ingredients
Scale:· 4 servings
- 400g Swiss-style sausage (such as Landjäger or bologna-style sausage), sliced into strips
- 1 small onion, thinly sliced
- 2 tbsp white wine vinegar
- 3 tbsp vegetable oil
- 1 tsp mustard
- Salt and pepper to taste
- Chopped chives or parsley for garnish
- Sliced pickles (optional)
Instructions
- 1Slice the sausage into thin strips or rounds and place in a mixing bowl.
- 2Add the thinly sliced onion to the sausage.
- 3Whisk together the vinegar, oil, mustard, salt, and pepper to make a simple vinaigrette.
- 4Pour the dressing over the sausage and onion, tossing thoroughly to coat.
- 5Let the salad marinate at room temperature for at least 15-20 minutes to allow the flavors to meld.
- 6Add sliced pickles if using and toss again gently.
- 7Garnish with chopped chives or parsley.
- 8Serve chilled or at room temperature with crusty bread.
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