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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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With Bologna and Cheese
Taste great with my Bauernbrot or a crusty Baguette
Bauernbrot, German Farmers bread