- Cut the baloney into quarters and put into the blender jug with the gherkins. With the measuring beaker in place, chop for 8 seconds/speed setting 5. Use the spatula to scrape the pieces down the inside of the blender jug.
- Slice the ham sausage into thin strips and put into the blender jug with the remaining ingredients. With the measuring beaker in place, mix everything with the reserve button/15 seconds/speed setting 3.
- Decant the meat salad into a bowl and allow the flavours to infuse for at least 10 minutes before serving. If necessary, season again.
To make a Swiss version of a sausage salad, put 150 g Emmental in pieces with the quartered baloney sausage, the gherkins and a peeled and quartered onion (80 g) into the blender jug. Add 2 tablespoons each of oil, vinegar and pickled gherkin liquid and ½ teaspoon of salt and ¼ teaspoon of pepper and, with the measuring beaker in place, mix everything for 8 seconds/speed setting 5. If necessary, repeat the procedure, then decant into a bowl. Allow flavours to infuse a little before eating.
Bon appétit with Monsieur Cuisine