Sausage Salad Recipe (Wurstsalat)
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Sausage Salad Recipe (Wurstsalat)
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I show you how to make Wurstsalat at home with a few ingredients. This recipe includes luncheon meat, cheese, and bell pepper and the salad is topped with a light tart simple dressing.
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Ingredients
- 1 onion large
- ⅓ cup bell pepper Optional, I like to use yellow, red, and orange
- 4 lices cheese *see Notes or post
- 1 cup luncheon meat i.e cold cuts *see Notes or post
- 3 Tablespoon vinegar
- 1 Tablespoon oil
- salt to taste
- black pepper to taste
- ~1 Tablespoon chives fresh
Instructions
- Slice your onion very fine with a sharp knife or use a mandoline slicer. The onion needs to be cut fine as this adds to the texture experience in this dish. Place the sliced onion into a large mixing bowl.
- Slice your bell pepper. These can be a bit thicker cut but don't cut them too thick either. Add the cut bell pepper pieces to your onions.
- Stack the cheese slices over each other. Cut into half lengthwise and if they are large, cut them to quarter pieces. Pile these all over each other and slice to create small cheese strips (the strips should be about 1 inch/ 2 cm long). Place the cut cheese strips to the onion and bell pepper.
- Keep a stack of luncheon meat ready and cut it in the middle into half. Pile the two halves over each other and slice the cold cuts so that you are left with small sausage strips. Add the strips to your bowl with the other ingredients.
- I like to separate the sausage and cheese strips with my fingers a bit so that they mix up better.
- Pour the dressing ingredients and seasoning over the ingredients in the bowl. Pour the vinegar and oil over the onion, etc. Season with a sprinkle of salt and pepper.
- Mix all the ingredients well. The sausage salad should be well coated with the dressing.
- Chop your fresh chives and sprinkle over the Wurstsalat when you are ready to serve it. I like the salad cooled.
Equipments used:
Notes
- In Austria etc, we use Extrawurst or Lyoner sausage cold cuts. The equivalent to that in the US is Bologna luncheon meat. You can also use Italian Mortadella or other deli meat sausages such as turkey breast or chicken sausages.
- The cheese doesn't need to be very flavorful. We like to use Emmentaler and Appenzeller in Europe. Something like Gouda will work well too.
- Bell Peppers are optional, but I think they add nice colors, texture, and flavors to the salad. Makes it more juicy too.
Nutrition Information
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Calories
696kcal
(35%)
Carbohydrates
14g
(5%)
Protein
30g
(60%)
Fat
58g
(89%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
5g
Monounsaturated Fat
25g
Trans Fat
0.03g
Cholesterol
140mg
(47%)
Sodium
2038mg
(85%)
Potassium
665mg
(19%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1405IU
(28%)
Vitamin C
37mg
(41%)
Calcium
413mg
(41%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 696 kcal
% Daily Value*
| Calories | 696kcal | 35% |
| Carbohydrates | 14g | 5% |
| Protein | 30g | 60% |
| Fat | 58g | 89% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 140mg | 47% |
| Sodium | 2038mg | 85% |
| Potassium | 665mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1405IU | 28% |
| Vitamin C | 37mg | 41% |
| Calcium | 413mg | 41% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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