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Sausage salad Appenzeller Art

Category:	Salad
Difficulty/Costs:	medium / low
Number of people:	12
Ingredients:	6 tomatoes 15 tablespoons oil 750 g ham and garlic sausage 450 g cheese, Appenzeller black pepper 600 g endive 3 onions 6 tablespoons chopped parsley 6 gherkins 9 El white wine vinegar salt 6 hard-boiled eggs 6 tablespoons medium mustard

Preparation:

First chop the parsley finely. Then skin the sausages and cut into equal strips. Dice the cheese into small cubes and cut the pickles into small slices.

Put all the ingredients into a bowl and mix loosely.

For the marinade put the oil, mustard, salt, vinegar and pepper on top of the salad and stir well. The put your Appenzeller salad aside and let soak for a while.

In the meantime, wash and clean the endive well and let it drip dry. Then cut into strips and add to the rest of the salad.

Now peel the eggs and onions and cut both into small cubes. Then skin the tomatoes, remove the seeds and dice.

Season the sausage salad once again and add herbs if needed. Sprinkle with the parsley before serving.