Preparation
- Cut the sausage first into slices, then into fine strips. Cut the cheese and gherkins into strips as well, and the onions into thin rings.
- Whisk the vinegar, water, oil, salt, pepper and a pinch of sugar together in a large bowl to make the dressing.
- Add the sausage, cheese, gherkins and onions to the dressing and toss gently.
- Cover the salad and leave it in the fridge for at least an hour to infuse, turning it once in between.
- Taste before serving, adjust with more vinegar or pepper if needed, and serve with fresh bread rolls or baguette.
Drink with it
Pale lager · excellent match
Helles or lager, well chilled
Soft malt and carbonation wash away the sausage and cheese fat, and the light bitterness stands up to the raw onion and leaves room for the vinegar.
Pils or Helles: What's the Difference?White wine · good match
Chasselas (Fendant) or dry Silvaner, unoaked
Restrained fruit and medium acidity hold their own against the vinegar and suit the nutty Emmental.
Which wine pairs with food? A simple approach to choosingWheat beer · good match
Pale Hefeweizen
Yeast spice and fine bubbles carry off the fat and soften the sharpness of the onion.
Wheat Beer: Where Do Banana and Clove Come From?Sour beer · good match
Gose or Berliner Weisse, well chilled
The lactic acid mirrors the vinegar and gherkin, while carbonation and light saltiness cut the fat.
What is sour beer? Recognizing intentional acidity