Cervelat Wurstsalat (Swiss Sausage Salad)

Name: Cervelat Wurstsalat (Swiss Sausage Salad)
Yield: 4
Cuisine: Switzerland
Ingredients: Cervelat sausage, sliced into thin strips — 300 g (10.5 oz); Emmental cheese, cut into strips — 100 g (3.5 oz); Small red onion, thinly sliced — 1; White wine vinegar — 45 ml (3 tbsp); Vegetable oil — 60 ml (4 tbsp); Mustard — 1 tsp; Salt and pepper — to taste; Chopped chives, to garnish

The Quirky Foodster Team

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Servings

Ingredients

Cervelat sausage, sliced into thin strips — 300 g (10.5 oz)
Emmental cheese, cut into strips — 100 g (3.5 oz)
Small red onion, thinly sliced — 1
White wine vinegar — 45 ml (3 tbsp)
Vegetable oil — 60 ml (4 tbsp)
Mustard — 1 tsp
Salt and pepper — to taste
Chopped chives, to garnish

Method

Combine the sliced cervelat, cheese and red onion in a large bowl.
Whisk together the vinegar, oil, mustard, salt and pepper to make the dressing.
Pour the dressing over the salad and toss well to coat.
Let stand for 10 minutes so the flavours meld, then scatter with chives before serving.

Introduction: Wurstsalat featuring Switzerland’s beloved cervelat sausage is a classic starter found in Swiss inns and homes alike, combining strips of sausage with cheese, pickles and a sharp vinaigrette for a tangy, satisfying first course.

Cultural Background: Wurstsalat featuring Switzerland’s beloved cervelat sausage is a classic starter found in Swiss inns and homes alike, combining strips of sausage with cheese, pickles and a sharp vinaigrette for a tangy, satisfying first course.

Tips: Slice the sausage and cheese into similar-sized strips for an even bite in every mouthful. Letting the salad rest briefly before serving improves the flavour.

Variations: Add sliced pickles or capers for extra tang. Swap cervelat for another cooked sausage if unavailable.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Served cold; no reheating required.

FAQs:

Q: What is cervelat?

A: Cervelat is Switzerland’s most popular sausage, made from beef and pork, often called the country’s ‘national sausage’.

Q: Can I use a different sausage?

A: Yes, a good quality cooked pork or beef sausage will work as a substitute.