La Conner Weekly News - Your independent hometown award-winning newspaper

This is known as wurstsalat in German. I subscribe to a monthly German food box and joined a German cooking group on Facebook. My adopted Polish family has German roots, so I grew up with a taste for sausages and sauerkraut, pickles and cheeses were staples in our home. The German mustard pickles (Senfgurten) I use in this recipe arrived in the German food box. It was not too sour and thus perfect to add to this recipe. Serving suggestion: with dark breads and on a buffet table. We ate it straight out of the bowl.

Ingredients

Calabrese salami, 10 thin slices

Swiss cheese, 2 to 4 thin slices

Mustard pickles, 2 diced

Pickle juice. 1 tablespoon

Onion, ¼ cup diced

Olive oil, 2 tablespoons

Red cider vinegar, 1 to 2 tablespoons

Black pepper, to taste

Preparation

The preparation is in chopping the ingredients. Make one-inch slices and then diced is perfect. Add all ingredients to a bowl and mix by lifting with a large serving fork. Serve immediately. You can store in the refrigerator for up to a week.