Whenever I’m away from Germany, there’s one thing I crave almost immediately: Fleischsalat. That creamy, tangy meat and pickle salad is the first thing I buy from the local butcher as soon as I arrive back in my hometown of Würzburg. It’s not fancy, but it’s deeply satisfying—comfort food in its purest form.
There’s something about the way the butcher prepares it: the perfect balance of tender Fleischwurst, crunchy pickles, and creamy mayonnaise. It’s a staple in German households, often served with fresh rolls (Brötchen) or Bauernbrot, and always made with love.
🧡 Recreating Fleischsalat at Home
When I’m back home, I recreate this simple delight in my own kitchen. It only takes a few ingredients, but the result is pure nostalgia.
🧂 Ingredients
• 1 cup German-style Bologna (Fleischwurst)
• 1 cup German pickles (Hengstenberg or Polish-style work well)
• 1 cup German mayonnaise (Thomy preferred; Duke’s or Hellmann’s as substitutes)
• Dash of sugar
• 2 tsp pickle juice (or apple cider vinegar)
• Salt and pepper to taste
🥣 Step-by-Step
I start by slicing the Fleischwurst and pickles into thin strips—about ¼ inch wide and 1 inch long. This shape gives the salad its signature texture and makes every bite a perfect mix of creamy and crunchy.
In a bowl, I combine the sliced meat and pickles with the mayonnaise. Then I season it with a dash of sugar, a splash of pickle juice, and a pinch of salt and pepper. A gentle stir brings it all together into a creamy, savory salad that’s ready to chill.
I cover the bowl and let it rest in the refrigerator for 1 to 2 hours. This step is essential—it allows the flavors to meld and the salad to firm up just enough.
🍽️ Serving Suggestions
I love serving Fleischsalat with fresh Brötchen or Bauernbrot, maybe with a few slices of tomato or cucumber on the side. It’s perfect for lunch, a light dinner, or even tucked into a picnic basket.
A Dish That Travels With Me
Fleischsalat may be humble, but it carries the flavor of home. It reminds me of butcher shops in Würzburg, family gatherings, and the simple joy of familiar tastes. And when I make it myself, I feel just a little closer to Germany—no matter where I am.
If you’ve never tried Fleischsalat, I hope this recipe brings a bit of Germany to your table.
Some extra Tips:
Some of these Bologna’s I am able to buy at at our local Polish store or G-Mart. I have tried Carolina Pride Bologna, that’ll work too.
Speciality stores also have the Thomy Delikatess-Mayonnaise (Duke’s and Hellmann’s would do too).
Hengstenberg Pickles, or some other European style, like the Polish pickles are preferred and highly recommended. If you like to make the Fleischsalat with herbs (Kräuter Fleischsalat), add minced parsley, chives, one green onion to the mix
German Fleischsalat (Meat salad)
Ingredients
- 1 cup German style Bologna (Fleischwurst)
- I cup German pickles (Hengstenberg, Polish pickles)
- 1 cup German Mayonnaise like Thomy. If not available Duke’s or Hellman’s
- Dash of sugar
- 2 tsp pickle juice (or apple cider vinegar)
- Dash of salt and pepper
If you want to make it with herbs (Kräuter Fleischsalat), add minced parsley, chives, one green onion to the mix
Thomy Mayonnaise can be bought here on Amazon
Instructions
- Cut Bologna lunch meat and pickles into thin strips about 1/4 inch wide, 1 inch long.
- Add the Mayonnaise, combine.
- Season with sugar, salt, pepper and some pickle juice. Stir.
- Chill for 1 to 2 hrs before serving
Notes
Serve on crusty German rolls, a French Baguette, or home baked Bauernbrot
