Wurstsalat (Sausage Salad)

Serves 4.



  • 1 bundle red radish, sliced
  • 2 carrots, sliced
  • 1/4 pound Emmentaler cheese, diced
  • 1/4 pound Gruyere cheese, diced
  • 1/4 pound Tilsiter cheese, diced (substitute Havarti or Gouda)
  • 3 cervelas, sliced (substitute blockwurst or bierwurst, but don’t tell a Swiss that)
  • 1/2 cucumber, chopped
  • 4 potatoes, cooked and diced
  • 2 eggs, cooked hard, peeled, and cut into wedges
  • 2 tomatoes, cut into thin wedges
  • Chive, minced


  • fresh ground black pepper
  • 1 tablespoon mustard
  • 1 onion, chopped
  • 1 garlic clove, pressed or grated
  • 1/4 teaspoon salt
  • 1/2 teaspoon spices (seasoned salt)
  • 1 teaspoon lemon juice
  • 4 tablespoons vinegar
  • 5 tablespoons oil


In a bowl, combine the radish, carrots, cheeses, sausage, and potatoes.  Toss to combine.  Mix all the dressing ingredients and pour over.  Toss to coat.  Transfer the salad to a serving platter.

Arrange the eggs and tomatoes decoratively around the salad.  Garnish with chives.

To table of contents To the list of Swiss recipes

One Comment Add yours

  1. linkyh says:

    (2nd attempt) This was wonderful! Perfect meal for a hot summer night. I used fewer radishes, but kept everything else in correct proportion. Just fyi – I made half the recipe for two of us and there was enough left over for the next day’s lunch. I’ve got a photo taken after I mixed everything up – not as pretty as it could be.

    5 star recipe!


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