Ingredients
- 1 sausage (kabanoss, kielbasa or other classic sausage)
- 1 cucumber
- 50 g Appenzeller Silver
- Sauce:
- 1 boiled egg
- 1 tsp strong mustard
- 1 tsp honey
- 1 tbsp white vinegar
- 2 tbs cold water
- Black pepper
- 1 dl grated Appenzeller® Silver
Preparation
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Cut the cucumber in half lengthwise, scoop out the seeds and chop. Season with salt in a bowl and let sit while you make the wurst salat.
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Peel and halve the egg. Scoop out the yolk and add it into a midsized bowl with the mustard, honey, vinegar and water. Mix into a fine dressing, add the grated Appenzeller®, season with black pepper.
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Finely chop the remaining egg white. Slice the sausage thinly. Mix these into the dressing to make a marinated sausage mix.
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Drain out any water from the cucumber slices and scatter onto a serving plate. Spoon the wurst-käse-salat (and all its dressing) into a pile over the cucumbers, finish with thick gratings or squares of Appenzeller®. Serve with rye bread.
Bon
Appétit
Appétit
