Würstsalat

(not my picture)

I learned this from a friend, Susi, while staying in Vienna producing an album. She used to bring lunch to the studio, and over the course of six weeks we had this several times. It's not only delicious, but simple to put together in about ten minutes. I make a big tub very often. You can keep dipping in for a snack over a few days...if you don't finish it all on Day One.

INGREDIENTS

• Knackwurst or kielbasa type smoked sausage - chopped into bite-sized pieces
• Sweet corn – tinned is good, include the water
• Tomatoes - chopped
• Red onion or spring onions chopped 
• Edam - cubed (or Gouda or similar cheese)
• Parsley - chopped... I like lots
• Extra virgin olive oil
• Lemon juice - just a bit
• Salt & pepper - loads of
• Water - it's good quite wet...about 100ml

METHOD

1. Chuck it all together in a big mixing bowl
2. Mix, and ladle into serving bowls
3. Eat with French baton, or any crusty bread you like to dip in

VARIATIONS

I sometimes add cucumber. Also you could put-in a bit of diced green or red pepper. I think Susi used chopped tinned tomatoes once. I much prefer fresh, but if you do use tinned don't add extra water.