|600 g||sausage, Lyoner (veal sausage)|
|4 large||cucumber(n) (pickles from the Spreewald kind), in cubes|
|1||Pepper(s), red, marinated off the glass|
|300 g||cheese, Leerdammer|
|6 EL||vinegar (salad master Vollwürz or veteran wine)|
|3 splashes||sweetener, or sugar|
|1/2 TSP, gestr.||salt|
|1 TL, gestr.||mustard, medium sharp|
|1 TL||pepper, colorful, out of the mill|
|6 EL||Oil, safflower oil or other neutral|
|120 ml||water, and possibly more|
|1 Federal||chives, finely chopped|
approx. 30 Min.
approx. 1 hour.
/ Calories p. P.:
approximately 722 kcal
The Lyon’s skin, first cut into slices, then into narrow strips. Onions peel and cut into thin rings, possibly some water, so that the sharpness subsides. Pickles and peppers from the jar, drain and slice, then cut into small cubes. Wash the tomatoes and cut into wedges. The Leerdammer or Emmental cheese, also cut in small strips.
Everything together in a large bowl. With the Marinade of vinegar, salt, pepper, mustard, and sweetener or a little sugar, Oil and water and mix everything well.
The sausage salad should infuse for at least an hour in the fridge. If necessary, a little seasoning.
Before Serving with chives and sprinkle.
A fresh farmer’s bread tastes especially good!
Swiss sausage salad à la Uschi
By: Anna Walz, Length: 1:44 Minutes