Sausage, Cheese and Cucumber Salad
Healthy, because
Even smarter
Nutritional values
The cheese in the sausage salad scores with vitamin A. We need this especially for good vision at dusk and night. It is also rich in magnesium, which we need for relaxed muscles.
Fleischwurst, also called Lyoner in some regions, consists mainly of cured pork, but we should not eat it too often, as curing salt can be carcinogenic. Occasionally, however, there is nothing to be said against it and those who wish can reduce the amount of meat sausage and use more cheese and pickles.
(Percentage of daily recommendation)
| Calorie | 716 cal. | (34 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 393 mg | (10 %) | ||
| Calcium | 877 mg | (88 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 27.5 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the salad
- 500 grams Bologna sausage
- 250 grams Emmentaler cheese (sliced)
- 3 Pickled cucumbers
- 1 onion
- 1 garlic clove
- For the dressing
- 1 tsp hot Mustard
- 4 Tbsps White vinegar
- 2 Tbsps Pickling liquid
- 4 Tbsps Beef broth
- 4 Tbsps vegetable oil
- 2 Tbsps scallions
- salt
- freshly ground peppers
- 1 pinch sugar
Preparation steps
Skin the sausage and cut lengthwise into thin slices and crosswise into thin strips. Also, slice the cheese and pickles into thin strips. Peel, halve and finely dice the onion. Cut the garlic in half and grate into the salad bowl with the prepared ingredients.
For the dressing, combine the mustard with the vinegar, pickle water, broth, oil and chives and season with salt, pepper and sugar. Mix well and serve with the salad.
Serve with fresh bread if desired.
