Cheese and sausage salad with sweet and sour radishes

Name: Cheese and sausage salad with sweet and sour radishes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4-6 White sausages (approx. 60 g each); 50 g Radish sprouts; 1 Mini Romaine lettuce; 1 small onion; 1 glass (à 500 ml) sweet-sour radishes; 125 g Emmental cheese (piece); 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 5 TABLESPOONS Oil

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

A classic with a twist: Here the spicy nodules were first marinated, which gives the hearty salad a special refinement

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4-6 White sausages (approx. 60 g each)
50 g Radish sprouts
1 Mini Romaine lettuce
1 small onion
1 glass (à 500 ml) sweet-sour radishes
125 g Emmental cheese (piece)
7-10 Tbsp Pepper
7-10 Tbsp Salt
5 TABLESPOONS Oil

Directions

1
Bring water to the boil in a pot and remove from the heat. Covered and leave to stand for about 8 minutes. Lift out, peel the skin and let the sausages cool down.
2
Wash the sprouts and drain well. Clean, wash, shake dry and cut into strips. Peel and finely chop the onion. Drain sweet and sour radishes on a sieve, catching the stock. Cut cheese into strips and white sausages into slices.
3
Mix approx. 100 ml radish stock, onions, pepper and a little salt. Embezzle oil. Mix white sausage, cheese, radishes and salad strips with the vinaigrette. Sprinkle with sprouts. Serve with farmhouse bread.
4
Boil 375 ml water, 200 ml vinegar, 150 g liquid honey, 1 teaspoon salt, 1 teaspoon coarse pepper and 2 teaspoons mustard seeds in a pot while stirring. Switch off and let it simmer for about 10 minutes. Meanwhile clean and wash 2 large bunches (approx. 700 g) of radishes and cut or slice them into thin slices. Divide into two prepared glasses with twist-off lids. Bring vinegar stock to the boil again and pour over the radishes. Close the glasses and let them cool down. (Preparation time approx. 20 min, shelf life at least 1 month)