Wurst-käse-salat with Appenzeller®

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
Do this
  1. 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.
  2. 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.
  3. Finely chop the remaining egg white. Slice the sausage thinly. Mix these into the dressing to make a marinated sausage mix.
  4. 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.