German Wurstsalat

German Wurstsalat
Many Germans grow up with this Wurstsalat recipe. In my area (Franconia), we make it with Mayonnaise and call it Fleischsalat. I tried this dish first when I visited Stuttgart (Schwabenland). It became my favorite Abendbrot or evening supper.

German Wurstsalat

German Wurstsalat
Category: Main meal
Cuisine: German
Prep Time: 25 minutes

A hearty evening cold supper that is customary in Germany


  • 1 lb German Bologna
  • 1 large red onion
  • 4 slices of Gouda or Swiss cheese sliced lengthwise (optional)
  • 2 large pickles, I prefer Hengstenberg (see Amazon link)
  • For the Marinade:
  • 150 ml or 2/3rd cup of Wine vinegar
  • 4 Tbsp Sunflower oil
  • 200 ml or 3/4 cup water
  • Salt
  • Pepper
  • 1 dash sugar
  • 1 Tbsp sweet mustard
  • fresh chives, cut small


  • For the Marinade combine water, vinegar, a dash of salt and pepper, sweet mustard and stir. Add a little bit of sugar at the end.
  • Peel the skin off the German Bologna, slice the pickles and onions.
  • Mix with the Marinade. Let rest in refrigerator for at least 2 hours.
  • At the end top with the finely cut chives.


Serve with German Bread, Rolls or a Pretzel. Use boiled eggs, radishes or tomatoes for garnish. Sprinkle with chives

Nutrition information

Serving Size: 1
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With Bologna and Cheese

Taste great with my Bauernbrot or a crusty Baguette

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Bauernbrot, German Farmers bread

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with or tasted while traveling in Europe. To read my newest Blog please "Follow" me on the right by entering your email address, or press „Like“ on the Facebook tab

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