Wurschtsalat

Time for a typically Swiss dish again: Wurschtsalat i.e. sausage salad made with a Swiss sausage called Cervelat (pron. serve-laa) or in my dialect Klöpfer (pron. close to clawpfer and translating as “banger”). According to Wikipedia it is packed into Zebu intestines (really?). Well, I don’t care because for the salad you remove the intestinal skin and then you slice the sausage.

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You can use anything you like to go with the sausage. The recipe by Betty Bossi I was using today adds onions, cucumbers, Gruyère cheese and tomatoes. I used my own pickled cucumbers.

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The dressing consists of 1/2 teaspoon mustard, 1 tablespoon mayonnaise, 2 tablespoons vinegar and 3 tablespoons oil (I used walnut oil), salt and pepper.

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Et voilà: your traditional
Swiss Wurschtsalat!

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Irresistible…

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