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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
- 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
- 1 dash sugar
- 1 Tbsp sweet mustard
- fresh chives, cut small
A hearty evening cold supper that is customary in Germany
- 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
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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