Continental pork sausage salad with Bergader Soft cheese in brine
Ingredients for 4 persons
| 1 | small salad cucumber (250 g) |
| 1 bunch | radishes |
| 1 | red onion |
| 600 g | thick continental pork sausage e.g. Lyon sausage |
| 250 g | Bergader Almkäse Weichkäse in Salzlake |
| 5 tbsp. | red wine vinegar |
| 1 tsp. | strong mustard |
| 150 ml | vegetable stock |
| chilli salt, freshly ground black pepper | |
| 1 pinch | sugar |
| 4 tbsp. | corn oil or sunflower oil |
| 1 to 2 tbsp. | freshly cut parsley |
In addition: a few salad leaves and radish sprouts to garnish.
Preparation:
Wash, peel, and halve the cucumber lengthwise, remove the seeds and cut into half rounds. Clean, wash and finely cut the radishes into thin slices on a mandolin. Peel the onion, halve and cut into thin slices.
Remove the skin from the sausage and cut into slices. Cut or break the Weichkäse in Salzlake into approx 1 cm cubes.
Prepare the marinade by putting the red wine vinegar, mustard and vegetable stock into a mixing vessel, season with chilli salt, pepper and sugar and mix in the oil.
Mix the sausage slices with the cucumber, radishes, onion, marinade and parley. If necessary, adjust the seasoning and finally add in the Bergader Almkäse cubes.
Tip: Depending on the ingredients in season, the continental smoked pork sausage salad may be varied by adding cooked white and green asparagus pieces and various other vegetables.
This dish is bet complemented by rustic bread and a cool beer.
Time to prepare: approx. 20 minutes