Classic Swiss Wurstsalat
Wurstsalat is the kind of dish that captures the heart of Swiss-German comfort food — humble ingredients, bold flavors, and a no-fuss preparation that fits into everyday life. This cold sausage salad, traditionally made with cervelat or Lyoner and sliced cheese, is a staple across Swiss kitchens, mountain huts, and beer gardens alike.
It’s refreshingly savory, crunchy, tangy — and deeply nostalgic if you’ve ever spent a summer by a Swiss lake or hiked through the Alps. The dressing is where the magic lies: vinegar, mustard, and pickle juice come together in a bright, creamy vinaigrette that clings to every bite.
What I love about Wurstsalat is how it adapts: swap the sausage, use stronger cheeses, serve it with Bauernbrot, Pretzels, or Rösti. However you serve it, give it a 30-minute rest in the fridge and pair with something cold to drink — it’s tradition, after all.
It’s refreshingly savory, crunchy, tangy — and deeply nostalgic if you’ve ever spent a summer by a Swiss lake or hiked through the Alps. The dressing is where the magic lies: vinegar, mustard, and pickle juice come together in a bright, creamy vinaigrette that clings to every bite.
What I love about Wurstsalat is how it adapts: swap the sausage, use stronger cheeses, serve it with Bauernbrot, Pretzels, or Rösti. However you serve it, give it a 30-minute rest in the fridge and pair with something cold to drink — it’s tradition, after all.
Ingredients
- 400 g Lyoner, Cervelat, or Fleischkäse (bologna-style sausage, skin removed if needed)
- 150 g Emmental cheese (or Appenzeller/Gruyère for stronger flavor), cut into matchsticks
- 1 small red onion, very thinly sliced
- 1–2 pickles (cornichons/gherkins), finely sliced into thin strips
- Fresh parsley, finely chopped, for garnish
- 3 tbsp white wine vinegar
- 5 tbsp sunflower or rapeseed oil
- 1 tsp Dijon mustard
- 1 tsp mild mustard (optional)
- 1 tbsp pickle juice
- Salt & freshly ground black pepper
- 1 pinch sugar
Instructions
- Prepare the sausage & cheese: Cut both into thin strips (julienne style).
- Onion & pickles: Slice onion very thin (a mandoline helps). Cut pickles into matchsticks.
- Make the dressing: Whisk vinegar, mustards, pickle juice, salt, pepper, and sugar. Slowly drizzle in oil while whisking to emulsify.
- Mix the salad: In a large bowl, combine sausage, cheese, onion, and pickles. Pour dressing over and toss well. Adjust seasoning.
- Rest: Let sit in the fridge for 30 minutes to let flavors develop.
- Serve: Garnish with chopped parsley. Best served with Bauernbrot, Pretzels, or Rösti — and a cold drink.
Notes
For best texture, slice all components as finely and evenly as possible. Letting it chill before serving really enhances the flavor balance.
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