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.
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.