Special Sausage Salad with Rolled Oat Bread

Total time: 3hr 40m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 766 Kcal, 28g Protein, 91g Carbohydrates, 30g Fat


  • Dough
  • a little wholegrain rolled oats to dust
  • 400 g peasant 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
  • Sauce
  • 0.5 tbsp. mustard
  • 2 tbsp. herbal wine vinegar
  • 4 tbsp. sunflower oil
  • 0.5 onion, finely chopped
  • 0.5 tbsp. mayonnaise
  • 0.25 tsp. paprika
  • 2 tbsp. chives, finely chopped
  • salt and pepper to taste
  • Salad
  • 4 cervelas sausage, cut in half lengthways and then into 7-mm-thick slices
  • 4 dill pickles, cut into thin slices
  • 75 g strong Gruyère, grated with a rösti grater
  • 3 hard boiled eggs, cut into quarters
  • Utensils
  • Für eine Cakeform von ca. 25 cm, gefettet

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  • Dough

    Toast the oats in a frying plan and leave to cool in a large bowl. Add the flour, salt, sugar and yeast, combine. Pour in the milk & water mixture and knead to form a soft and smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until double in size. Place the dough in the prepared tin, brush with a little water, scatter over the oats and leave to rise for another 30 mins. or so. 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.
  • Sauce

    Mix the mustard with the remaining ingredients and the chives in a bowl, season.
  • Salad

    Mix the Cervelat sausages and remaining ingredients including the Gruyère with the dressing. Plate up the salad and serve the eggs on top. Serve the oat bread as an accompaniment.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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