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Cervelat Cheese Salad


For 4 servings:

4 cervelat sausages, sliced
240g emmentaler cheese, coarsely grated (about the size of rosti)
4 boiled eggs, cut into quarters
16 tomato wedges
100ml creamy salad dressing
100g butter lettuce
100g onion, chopped
5g parlsey, chopped

For the creamy salad dressing

25g Thomy mayonnaise
15g Thomy mustard
40ml olive oil
20ml herb vinegar
Sea salt and freshly ground black pepper

Cooking Method

1. Peel the sausages then cut half lengthwise. Then slice 2mm thick.

2.  Make the creamy salad dressing by mixing everything in a bowl. 

3. Add sausages, cheese and onions to the dressing.  

4. Place lettuce in a bowl, and top with the sausages.

5. Garnish with eggs, tomatoes and parsley. 

Recipe by Ernst Huberl, Huber's Butchery. Copyrights (C) Huber's Butchery

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