Nick Malgieri
Nick Malgieri


A typical Swiss lunch or supper dish, a Wurstsalat is literally a sausage salad.  The sausage in question is usually a cervelat, very similar in flavor and texture to mortadella, the Italian prepared meat specialty.  In the United States it might be difficult to find a real cervelat, but if not substitute thinly sliced mortadella or another cold meat cut into squares as in the cheese, below.

The version of the salad in the photo is a specialty of the restaurant at the Zunfthaus zur Zimmerleuten (House of the Carpenters’ Guild) in Zurich.

More about cervelat:

Makes about 4 servings

2 cervelat sausages, about 3 ounces each, peeled, halved, and thinly sliced

6 ounces Swiss Gruyere or Emmental cheese, thinly sliced and cut into 1/2-inch squares

1 bunch radishes, trimmed, rinsed, and thinly sliced

1/2 small sweet onion, thinly sliced into rings

3 tablespoons white wine or apple cider vinegar

Salt and freshly ground pepper

1/2 teaspoon Dijon or dark mustard

6 tablespoons mild olive oil or other salad oil

Chopped parsley and chives

  1. Combine the sliced sausage, cheese, radishes, and onions in a mixing bowl.
  2. Whisk together the vinegar, salt, pepper, mustard, and oil.
  3. Pour the dressing over the salad and fold everything together.
  4. Divide among individual bowls or salad plates and sprinkle with parsley and chives.