Empty 100 ml boiling water into a heatproof jar, add 1/2-1 tsp bouillon cube, stir and let cool.
In a medium baking bowl, stir salt, pepper and vinegar until salt is dissolved. Then add mustard, oil and clear soup and stir to form a homogeneous emulsion.
Peel the sausage if necessary and cut into long narrow strips. Also add to the baking dish and let it sit in the vinaigrette for at least an hour, stirring a few times.
After 50 minutes, remove the skin from the onion, cut in half and slice paper-thin, cut the cheese into long strips as well, and add it all together to the sausage. Fold in carefully and let stand again for 10 minutes.
Just before serving, add thin strips of pickle and chives to the salad.
Preparation Tip:
It goes well with fresh rustic bread and beer on tap.
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