Ingredients:

-Knackwurst

-Tomatoes

-Cucumbers

-Onions

-White wine vinegar

-Olive oil

-Apple cider Vinegar

-Cheese of Choice (Recommendation: Edam, Swiss, & Gruyere)

-Salt & Pepper

Each region, and even family, has their own version of wurstsalat in parts of Germany, Austria, and Switzerland; however, this is ours and it is yummy! We recommend making the gurkensalat, or cucumber salad portion the day before, so there is an ample amount of time to marinate. To begin, chop up a cucumber and an onion. Then drizzle olive oil and white wine vinegar. Next sprinkle with a little pepper, and, if desired, a pinch of sugar. Mix everything and allow to sit for one day if you are available.

The following day boil the knackwurst to cook it. While the knackwurst is cooking, chop up the tomatoes. We recommend 1-2 medium-sized tomatoes or a container of small tomatoes, such as heirloom or roma, based on your preference and availability. Next chop up your preferred cheese and add the tomatoes and cheese to the cucumber salad. Once the knackwurst is cooked, chop up the wurst into smaller pieces and add to the cucumber salad as well. Make sure you include the juices from the knackwurst that may have come out while you were chopping up the meat for some additional flavor. Drizzle a little apple cider vinegar, and sprinkle with a dash of salt and pepper. Mix everything together and serve! The combination of the fresh tomatoes, cucumbers, and meat, along with the cheese, provides a delicious and flavorful meal that is ideal for summer time!