Here comes a very traditional dish from my home region Lake Constance on the Swiss border. Swiss Wurstsalat is served in summer times in the beer garden together with a tasty bread. I used bavarian sausage Regensburger which is lightly smoked, also possible is Krakauer, Lyoner, Cervelat etc or why not Mortadella. Very important is to put the salad in the fridge for 2-3h before serving.
https://www.wineberserkers.com/content/?p=4807
ENJOY
Martin