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

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
German Wurstsalat, Ham salad with cheese
With Bologna and Cheese

Taste great with my Bauernbrot or a crusty Baguette

Bauernbrot, German Farmers bread
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 I tasted while traveling in Europe.

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