SWISS WURSTSALAT

Here comes a very traditional dish from my home region Lake Constance on the Swiss border. Swiss Wurstsalat is served in summer times in the beer garden together with a tasty bread. I used bavarian sausage Regensburger which is lightly smoked, also possible is Krakauer, Lyoner, Cervelat etc or why not Mortadella. Very important is to put the salad in the fridge for 2-3h before serving.

https://www.wineberserkers.com/content/?p=4807
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ENJOY
Martin

P.S. taste even better on Day 2

This is happening next weekend. Thank you! :slight_smile:

My Grossi makes the best. Still one of my favorites!

The sausages are pre-cooked? This isn’t Swiss ceviche?

The sausages are pre-cooked.