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.
Can be served with German Bread, Rolls or a Pretzel. Use boiled eggs, radishes or tomatoes for garnish and sprinkle with chives
German Wurstsalat
May 11, 2019
Cuisine
German
Category
European Cuisine
Germany
Main Course
Northern Europe
Recipes
Spreads
Wurst Deli meats
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
Persons
6
Serving Size
1
Prep Time
25 minutes
Total Time
25 minutes
A hearty evening cold supper that is customary in Germany
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
Calories
374 kcal
15%
Fat
25g
38%
Saturated
11g
55%
Carbs
6g
2%
Protein
27g
Fiber
1g
4%
Sugar
3g
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Taste great with my Bauernbrot or a crusty Baguette
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