Wurstsalat (Swiss/German Sausage Salad)
Popular throughout Switzerland, Germany, eastern France and Austria, this Swiss Wurstsalat (Sausage Salad) is low carb, high protein and PACKED with flavor. It's satisfying and delicious!
Ingredients
- 10 ounces Swiss cervelat, Lyoner, Fleischwurst, ring bologna or ham , cut into strips (if using cervelat, slice it thinly)
- 8 ounces Emmentaler cheese , cut into strips (can substitute some Gruyere for a stronger flavor)
- 6 ounces German pickles , cut into strips
- 1 medium or large yellow onion , halved and thinly sliced
- 3 tablespoons chopped fresh parsley
- For the Vinaigrette:
- 3 tablespoons apple cider vinegar
- malt vinegar (optional) (I love to use half malt vinegar/half apple cider vinegar for a fantastic flavor)
- 3 tablespoons pickle juice from the German pickles
- 2 tablespoons sunflower oil
- 2 teaspoons German yellow mustard
- 1/2 teaspoon granulated cane sugar (recommend for best flavor but omit if eating keto)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- optional: chopped chives for garnish
Instructions
- Combine the vinaigrette ingredients in a bowl or jar and whisk or shake until emulsified.
- Slice the meat, cheese, pickles, onions and place them in a bowl with the chopped parsley. Pour the vinaigrette over the salad. Toss to thoroughly coat the salad, add more salt and pepper to taste, and then chill for at least an hour before serving, giving it another couple of stirs.
- Serve the Swiss Wurstsalat cold or at room temperature with some crusty bread for lunch for as a light dinner. (Omit the bread for low carb or keto.)
Nutrition
Serving: 1serving | Calories: 374kcal | Carbohydrates: 6g | Protein: 27g | Fat: 25g | Saturated Fat: 11g | Fiber: 1g | Sugar: 3g
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