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🍽️ Your Crispy Swiss Sausage Salad

811 kcal · 30 min · 4 servings

Ingredients

• 600 g Lyoner (veal sausage)
• 1 large onion(s)
• 4 large pickle(s) (Spreewald style, cut into cubes)
• 4 medium-sized tomato(es)
• 1 bell pepper(s), red (marinated from the jar)
• 300 g Leerdammer
• 6 tbsp wine vinegar (e.g. Salad Master Full-Flavor Vinegar or Old Master Wine Vinegar)
• 3 drops liquid sweetener (or sugar)
• 0.5 tsp, level salt
• 1 tsp, level mustard, medium-hot
• 1 tsp pepper, colorful (from the mill)
• 6 tbsp thistle oil (or other neutral oil)
• 120 ml water (possibly more)
• 1 bunch chives (finely chopped)

Instructions

1. 1. Peel the skin off the Lyoner sausages.
2. 2. Slice the sausages into thin rounds.
3. 3. Cut the rounds into thin strips.
4. 4. Peel the onion.
5. 5. Cut the onion into thin rings.
6. 6. Place the onion rings in cold water for a short time.
7. 7. Take the pickles and bell peppers out of the jar.
8. 8. Let the vegetables drain.
9. 9. Slice the vegetables into rounds.
10. 10. Cut the rounds into small cubes.
11. 11. Wash the tomatoes.
12. 12. Cut the tomatoes into wedges.
13. 13. Cut the cheese into thin strips.
14. 14. Put all prepared ingredients into a large bowl.
15. 15. Mix vinegar, salt, pepper, mustard, and sweetener (or sugar).
16. 16. Add oil and water to the marinade.
17. 17. Pour the finished marinade over the vegetables and sausage.
18. 18. Stir everything well so that everything is evenly coated.
19. 19. Place the bowl in the refrigerator for at least one hour.
20. 20. Taste the salad after chilling.
21. 21. Season to taste if needed.
22. 22. Spread the salad onto plates.
23. 23. Sprinkle it with fresh chives.

Nutrition per serving

• kcal: 811
• Protein: 41 g · Fett/Fat: 65 g · Carbs: 9 g