Cold Sausage Salad (Wurstsalat)

Serves 6

Source: Michaela Leitz Germany

We were served this protein-rich salad by Michaela and Sasha Leitz and really enjoyed it. You can substitute any type of sausage that would be good eaten cold, or even substitute chicken. Make at least a few hours ahead and refrigerate so that the flavors can meld. It is quite rich and was served with potatoes which helped to cut the richness.

1 - 2

cups

Lyoner (mild sausage)

250- 500

grams

2-4

green onion bulbs

1-2

tomatoes

5

oz

Gouda cheese

150

grams

2-3

eggs, hard cooked

1

pkg

salad herb mixture

(in the US, use Good Seasonings Italian or similar, mix according to directions and use as much as needed; you won’t need it all)

Cut the Lyoner and cheese into thin strips.
Cut the onions, eggs and tomatoes into small pieces.
Mix the salad herb mixture with water, vinegar and oil.
Mix the dressing with the other ingredients, adding salt and pepper to taste.

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