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
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.
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.
Finely chop the remaining egg white. Slice the sausage thinly. Mix these into the dressing to make a marinated sausage mix.
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.
