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Swiss Sausage and Cheese Salad

Bring the beautiful freshness of the Alps to your meal times this summer with a delicious bowl of Wurst Salat. Its super quick and easy and this recipe will easily serve four lucky people. For more great sausage recipes, go to http://food-tales.com/food-inspirations/food-recipes-from-around-the-world/5-scrumptious-sausage-recipes-from-around-the-world

Sausages Recipes

What youll need

pound Swiss cheese

pound onion, sliced into rings

12oz cooked sausage, bologna or frankfurter

3oz gherkins

4 teaspoons water

4 teaspoons wine vinegar

1 teaspoon German mustard

Salt and pepper

1 teaspoon sugar

2 teaspoons chives, finely chopped

3 tablespoons sunflower oil

Method

Add some water into a pot and bring it to the boil. Put the sliced onion rings into the water and boil for a couple minutes. Drain and set to one side.

Cut the cheese into thin strips.

Take any skin from the sausage and slice into 1/8 inch thin slices.

Slice the gherkins to a similar width. Put the gherkins, sausage, cheese and onion rings into a salad bowl.

For the dressing mix the water and vinegar and then add in the salt, pepper, sugar and mustard. Add in the oil and whisk.

Take the salad and pour the dressing over. Mix it all together really well so all the flavors blend. Refrigerate for one hour and sprinkle with optional chives to taste before serving.

Accompaniments

Rosti is considered a national dish in Switzerland and consists of frying or baking parboiled potatoes until theyre crisp on the outside but soft inside. A perfect side dish to serve with the cheese and sausage salad and you can add onion, bacon or even apple to this dish.

What youll need

3 tablespoons butter

Salt

4 medium potatoes, peeled

Method

Peel the potatoes and grate while raw with the large holes on a grater or a special rosti grater if you happen to have one.

Place a skillet over a medium heat and melt the butter. Add the potato so its about 1 inch deep and add the salt.

Cover and cook for about 5 minutes, stirring occasionally so as to evenly cover the potatoes with butter.

Flatten the potato down into a flat round cake shape with a spatula and cook for a further 10 minutes. Cover it up and leave to cook for another 5 minutes.

As the bottom of the rosti turns golden brown, put a plate over the pan and turn it upside down, keeping a tight hold of the plate.

Place the pan back on the stove and add another tablespoon of butter to melt. Ease the rosti back into the pan, golden side up, pressing down with the spatula so it sticks back to the pan.

Once the underside is done like the top, slide the rosti onto a plate and cut into triangular portions. Add salt to taste.

During the cooking process, you can add ingredients such as onions, cheese, bacon, paprika or parsley whatever takes your fancy.

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