Swiss Meat Sausage Salad

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Too many, a salad with sausage, cheese, onions, and gherkins probably sounds a bit strange. But that’s just what a Swiss sausage salad aka. Swiss Meat Sausage Salad is. Not for the faint of heart, and certainly not for vegetarians or vegans – even though “salad” is usually associated with veggies. We’re making an exception this time. But if this salad isn’t really your thing, you’re sure to find plenty of alternatives here on the blog. ..

Swiss Meat Sausage Salad | Bake to the roots

If you grow up near the Swiss border and have also lived in Switzerland for a while, you’ve naturally come to know and love quite a few national specialties from Switzerland. A classic Swiss sausage salad is just as much a part of that as a Swiss Carrot Cake (they call it Rüblikuchen) – although the cake probably has more fans than the salad.

Anyway. We like to make sausage salad occasionally – whether it’s this Swiss version here or the Bavarian variant. Our neighbors in Baden-Württemberg have an almost identical salad that is equally delicious. Both are quick to make and perfect when dinner needs to be simple and uncomplicated.

My mom often serves the salad – as well as other salads like classic potato and pasta salad – as a side dish for a BBQ. Though I have to say – in that case I prefer a simple potato salad over this sausage salad. When you already have grilled sausages on your plate there is no need to add more sausage with a salad, right?

Anyway. Preparing this salad is incredibly simple. First, you chop up the sausage, cheese, and the other ingredients to get them into a similar shape. In our family, we traditionally cut everything into thin strips, but in other recipes, the sausage might be cut into thick slices and added to the salad. Well – whatever rocks your boat. When that’s done, you make a nice dressing, pour that over the salad and let everything sit for a while. The ingredients need to get to know each other for some time. After that you serve the salad with some fresh bread and hopefully everyone is happy.

Grandma's Pasta Salad (with mayonnaise) | Bake to the roots — Click on the picture to get the recipe –

German Potato Salad | Bake to the roots — Click on the picture to get the recipe –

As mentioned before, we have plenty of salad recipes on the blog. Grandma’s Pasta Salad with (less) Mayonnaise is an absolute classic for us. You can make it for any occasion – for a barbecue, as the main course of your dinner, or for a picnic in the park. Unlike other pasta salads, Grandma’s version isn’t quite as heavy because the pasta isn’t swimming in mayonnaise. Something that tends to happen when you use other recipes…

Our much-loved Classic Potato Salad works perfectly well without any mayonnaise at all. It’s a typical salad from southern Germany, seasoned only with vinegar, oil, and veggie broth. And, admittedly, a little bit of Maggi seasoning (also from Switzerland). Further proof that growing up right next to Switzerland hasn’t gone unnoticed in my life…

INGREDIENTS / INGREDIENTS

(4 servings)

For the salad:
14 oz. (400g) meat sausage* (Swiss cervelat, Lyoner, meat sausage), cut into strips
7 oz. (200g) Emmental cheese, cut into strips
3.5 oz. (100g) gherkins, cut into strips
2 small red onions, finely sliced
1/2 bunch of chives, cut into rings

For the dressing:
4 tbsp. olive oil
4 tbsp. apple cider vinegar (cloudy)*
1-2 tbsp. gherkin water (optional)
1 tsp. mustard (medium hot)
1 pinch of sugar
salt, pepper

(4 servings)

For the salad:
400g meat sausage*, cut into strips
200g Emmental cheese, cut into strips
100g pickled cucumbers, cut into strips
2 small red onions, cut into fine wedges
1/2 bunch of chives, cut into rings

For the dressing:
4 tbsp olive oil
4 tbsp apple cider vinegar (naturally cloudy)*
1-2 tbsp cucumber water (optional)
1 teaspoon mustard (medium hot)
1 pinch of sugar
Salt, pepper

DIRECTIONS / PREPARATION

1. Cut the meat sausage and the cheese into thin strips. Drain the gherkins and cut them into thin strips as well. Wash and dry the chives and cut them into fine rings. Mix everything in a large bowl.

2. In a small bowl mix the oil, apple cider vinegar, some gherkin water (optional), and the mustard until well combined. Season with some sugar, salt, and pepper. Add the dressing to the salad bowl and mix everything well. Let the salad marinate in the fridge for at least 1 hour. We serve a salad like that as a starter or side with some bread.

1. Cut the sausage and cheese into thin strips. Drain the cucumbers and then cut them into thin strips. Peel the onion, halve it and then cut it into thin wedges or rings. Wash the chives, drain them and then cut them into fine rings – mix everything in a large bowl.

2. Mix the oil with the apple cider vinegar – if you like, also some of the cucumber water (optional) – and the mustard for the dressing in a small bowl. Season with a little sugar, salt and pepper, then add to the bowl and mix everything well. Cover and place the salad in the refrigerator for at least 1 hour. Serve the salad as a starter or side dish with some bread.

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Here is a version of the recipe you can print easily.

Description

This salad is popular in Switzerland and the south of Germany – Swiss sausage salad aka. Swiss Meat Sausage Salad with Cheese is an absolute classic!

For the dressing:
4 tbsp. olive oil
4 tbsp. apple cider vinegar (cloudy)*
1–2 tbsp. gherkin water (optional)
1 tsp. mustard (medium hot)
1 pinch of sugar
salt, pepper