Salade de cervelas is the quintessential Alsatian bistro salad: thick slices of cervelas sausage (a mild, emulsified pork sausage similar to a French Strasbourg or German Fleischwurst) dressed in a sharp vinaigrette with onions, cornichons, and fresh herbs. This salad appears on virtually every winstub menu and brasserie card in Alsace, served as a starter or light lunch alongside bread and a glass of Edelzwicker. The cervelas (500g for 4 portions) is peeled of its casing and sliced into rounds 5mm thick, or julienned into matchstick-sized batons for a more modern presentation. The vinaigrette is deliberately assertive: 3 tablespoons of sunflower or grapeseed oil (not olive oil, which would fight the sausage’s delicate flavour), 2 tablespoons of white wine vinegar, a teaspoon of Dijon mustard, salt, and pepper, whisked until emulsified. The onion component is essential: a medium onion sliced into paper-thin rings and separated, or 4-5 finely sliced shallots. Cornichons (6-8, sliced into coins) provide essential acid crunch. The sausage, onions, and cornichons are combined with the vinaigrette and tossed gently, then left to marinate at room temperature for 20-30 minutes (the sausage absorbs the vinaigrette, becoming more flavourful with each passing minute). A generous shower of chopped flat-leaf parsley and chives finishes the salad. Some versions add diced Emmentaler cheese (creating the salade alsacienne composée), hard-boiled egg quarters, or walnuts. The salad is served at cool room temperature — never refrigerator-cold, which mutes the vinaigrette’s brightness. The cervelas should be of the highest quality: a proper Strasbourg sausage made from lean pork and back fat, lightly smoked, with a fine, smooth texture and a clean porky flavour.
Cervelas sliced 5mm thick or julienned. Sharp vinaigrette with white wine vinegar and Dijon mustard. Paper-thin onion rings. Cornichons for acid crunch. Marinate 20-30 minutes before serving. Generous fresh herbs. Serve at room temperature.
For the best flavour, gently warm the cervelas slices in a pan for 1 minute before dressing — warm sausage absorbs vinaigrette more readily. A tablespoon of meat jus or stock whisked into the vinaigrette adds savoury depth. This salad travels well and is excellent picnic fare.
Using a coarse, grainy sausage instead of smooth cervelas. Olive oil, which overpowers the sausage. Refrigerating before serving, muting flavours. Not enough vinegar — this salad should be assertively dressed. Using bland hot dog-style sausage.
La Cuisine Alsacienne (Simone Morgenthaler)