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Special sausage salad with rolled oat bread
50 m active | 3 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 766
  • Fat about 30g
  • Carbohydrates about 91g
  • Protein about 28g
This is needed
This is needed for 4 people
Dough
  • a little whole-grain rolled oats to sprinkle
  • 400 g rustic flour
  • 1.75 tsp salt
  • 0.5 tsp sugar
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 3 dl milk water (1/2 milk, 1/2 water), lukewarm
Dressing
  • 0.5 tbsp mustard
  • 2 tbsp herbal wine vinegar
  • 0.5 tbsp mayonnaise
  • 0.5 onions, finely chopped
  • 0.25 tsp paprika
  • 2 tbsp chives, finely chopped
  • 4 tbsp sunflower oil
  • salt and pepper to taste
Salad
  • 4 gherkins, cut into thin slices
  • 4 cervelat sausages, cut in half lengthwise and then cut into slices approx. 7 mm thick
  • 75 g tangy Gruyère, grated with a rösti grater
  • 3 hard-boiled egg, cut into quarters
Tools
  • Loaf tin of approx. 25 cm, greased
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And that's how it's done
And that's how it's done
Dough
Toast the oats in a frying plan and leave to cool in a large bowl. Add the flour, salt, sugar and yeast, mix. Pour in the milk & water and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size. Place the dough in the prepared tin, brush with a little water, sprinkle with the oats, leave to rise for a further 30 mins.
Baking
Bake for approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove the oat bread from the tin and leave to cool completely on a rack.
Dressing
In a bowl, mix the mustard with all the other ingredients up to and including the chives, season.
Salad
Mix the sausage and all the other ingredients up to and including the Gruyère with the dressing. Plate up the salad and arrange the eggs on top. Serve the oat bread as an accompaniment.