Some dishes stay with you long after the first bite. I still remember the moment I tried Wurstsalat for the very first time—during a visit to Stuttgart in the heart of Swabia. It was served as part of a simple Abendbrot, alongside crusty German bread and a cold beer.
The tangy marinade, the crunch of pickles, and the savory slices of sausage made it unforgettable. From that day on, Wurstsalat became one of my favorite evening meals.
Back home in Franconia, we prepare a similar dish called Fleischsalat, which includes mayonnaise and has a creamier texture. But the Swabian version—with its vinegar-based marinade—is lighter, sharper, and perfect for those who love bold flavors.
It’s a dish many Germans grow up with, and like so many traditional recipes, it varies from region to region and family to family.
This week, I felt a craving for that Stuttgart-style Wurstsalat and decided to make it myself. I began by peeling the skin off 1 pound of German Bologna (also known as Lyoner or Fleischwurst) and slicing it into thin strips. Then I thinly sliced 1 large red onion, letting its sharpness balance the richness of the sausage.
For a bit of crunch and tang, I added 2 large pickles—I always reach for Hengstenberg pickles when I can find them, as they have just the right bite.
To add a creamy contrast, I included 4 slices of Gouda cheese, cut lengthwise into strips. This is optional, but I find the mild flavor of Gouda pairs beautifully with the acidity of the marinade.
Speaking of the marinade, it’s what gives this salad its signature flavor. In a bowl, I combined 200 ml (¾ cup) of water, 150 ml (⅔ cup) of wine vinegar, and 4 tablespoons of sunflower oil. I stirred in 1 tablespoon of sweet mustard, a dash of sugar, and seasoned it with salt and pepper to taste. Once everything was well blended, I poured the marinade over the sliced sausage, onions, pickles, and cheese, gently mixing to coat.
I covered the bowl and let the salad rest in the refrigerator for at least two hours. This step is essential—the flavors need time to mingle and deepen. Just before serving, I sprinkled the salad with fresh chives, finely chopped, which added a lovely pop of color and freshness.
For garnish, I sometimes add boiled eggs, radishes, or cherry tomatoes, depending on what I have on hand. And of course, Wurstsalat is best served with German bread, crusty rolls, or a warm pretzel—each one makes a perfect companion to this hearty, flavorful dish.
This recipe brings together the best of two regions I hold dear: the creamy Fleischsalat of Franconia and the tangy Wurstsalat of Schwabenland. It’s more than just a salad—it’s a memory, a comfort, and a celebration of German culinary heritage.
German Wurstsalat
Ingredients
- 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
Instructions
- 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.
Notes
Serve with German Bread, Rolls or a Pretzel. Use boiled eggs, radishes or tomatoes for garnish. Sprinkle with chives
Taste great with my Bauernbrot or a crusty Baguette
