Description
Herzhafter Wurstsalat mit zarten Fleischwurststreifen, würzigem Emmentaler, knackigen Gewürzgurken und roten Zwiebelringen, mariniert in einer pikanten Essig-Öl-Sauce – frisch, saftig und aromatisch.
Ingredients
Scale
- 300 g Fleischwurst
- 200 g Emmentaler
- 100 g Gewürzgurken
- 2 Zwiebeln
- 3 EL Branntweinessig
- 3 EL Wasser
- 4 EL Öl
- 1 TL Salz
- ¼ TL weißer Pfeffer
Instructions
- Begin by preparing all the ingredients. Slice the Fleischwurst (a type of German sausage, such as bologna or Lyoner) into thin, even slices. Once sliced, stack a few slices at a time and cut them into fine, uniform strips. Place the sliced sausage in a large mixing bowl.
- Take the Emmentaler cheese and cut it into slices of similar thickness as the sausage. Stack the cheese slices and cut them into fine strips as well, so they match in size and shape to the sausage strips. Add the cheese strips to the bowl with the sausage.
- Next, drain the Gewürzgurken (pickled gherkins) and pat them dry with a paper towel to remove excess moisture. Cut the pickles lengthwise into thin strips, similar in size to the sausage and cheese. Add these to the mixing bowl.
- Peel the onions and slice them into very thin rings. If the rings are large, you can cut them in half to make them more manageable in the salad. Add the onion rings to the bowl with the other ingredients.
- Prepare the dressing by combining 3 tablespoons of Branntweinessig (distilled vinegar), 3 tablespoons of water, 4 tablespoons of neutral oil (such as sunflower or canola oil), 1 teaspoon of salt, and 1/4 teaspoon of ground white pepper in a separate small bowl. Whisk everything together thoroughly until the dressing is fully emulsified and the salt is dissolved.
- Pour the prepared dressing over the sausage, cheese, pickles, and onion mixture in the large bowl. Using two large spoons or salad tongs, gently toss all the ingredients together until everything is evenly coated with the marinade.
- Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow the salad to marinate for at least 1 hour. This resting time lets the flavors meld and the ingredients absorb the tangy dressing.
- After marinating, give the salad another gentle toss to redistribute the dressing and flavors. Taste and adjust the seasoning if necessary, adding more salt or pepper to your preference.
- Serve the Schweizer Wurstsalat chilled, either on its own or with fresh crusty bread or pretzels. Optionally, you can garnish with fresh chopped chives or parsley for extra color and flavor.
Notes
For best results, use high-quality Fleischwurst and Emmentaler cheese. You can substitute Lyoner or bologna for Fleischwurst if needed. The salad tastes even better if made several hours in advance. Customize the salad with additional ingredients like radishes, bell peppers, or a touch of mustard in the dressing. Always serve chilled for the most refreshing taste.
- Prep Time: 10
- Cook Time: 20
- Category: Salatrezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 150-250
- Sugar: 3-8g
- Sodium: 300-600mg
- Fat: 8-15g
- Saturated Fat: 1-3g
- Carbohydrates: 15-25g
- Fiber: 4-8g
- Protein: 5-10g
- Cholesterol: 0-20mg
