Wurstsalat

Ingredients

• 10 oz Bologna sausage (or Lyoner, finely sliced (about 4 cups))
• 7 oz Emmental cheese (finely sliced (about 2 cups))
• 1 cup German pickles (finely sliced)
• 3 tablespoons vinegar
• 2 tablespoons sunflower oil (or flavor neutral oil)
• 3 tablespoons water
• 4 tablespoons brine from the pickles
• salt (to taste)
• pepper (to taste)
• 1 medium white onion (finely sliced (optional))
• chopped parsley or chives (to garnish)

Instructions

1. 1

   Combine 10 oz Bologna sausage, 7 oz Emmental cheese, and 1 cup German pickles in a big bowl.

2. 2

   For the dressing, combine 3 tablespoons vinegar, 2 tablespoons sunflower oil, 3 tablespoons water, and 4 tablespoons brine from the pickles in a jar or bowl. Mix well, then pour over the ingredients in the big bowl.

3. 3

   Toss together and season with salt and pepper to taste.

4. 4

   Cover the bowl and let it rest in the fridge for at least 1 hour.

5. 5

   Garnish with chopped parsley or chives and sliced onion (optional) just before serving.