Special Sausage Salad with Rolled Oat Bread

3hr 40m
Preparation/cooking time: ca. 50m + Allow to rise: ca. 120m + Bake: ca. 50m

For 4 people

Nutritional Information

Contains 997 Kcal


  • 0.5 onion, finely chopped
  • 0.25 tsp. paprika
  • 0.5 tbsp. mayonnaise
  • 2 tbsp. herbal wine vinegar
  • 4 tbsp. sunflower oil
  • 2 tbsp. chives, finely chopped
  • 4 dill pickles, cut into thin slices
  • 4 cervelat sausage, cut in half lengthways and then into 7-mm-thick slices
  • salt and pepper to taste
  • 3 hard-boiled eggs, cut into quarters
  • 75 g strongly-flavoured Gruyère, grated with a rösti grater
  • 250 g tomatoes, cut into quarters
  • 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
  • 0.5 tbsp. mustard
  • 3 dl milk water (1/2 milk, 1/2 water), lukewarm

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