Make Fleischsalat in under 20 minutes. This meaty salad, made with Fleischwurst, German pickles, and mayonnaise (affiliate link) is the ultimate comfort food. Spread it on some rye bread or on a crusty roll for a tasty treat.
My easy Fleischwurstsalad is prepared in no time. I have also researched where you can find substitutes for Fleischwurst. I hope you have the most delicious meat salad experience, wherever you are.
This salad is a big weakness of mine. You can find this salad in Germany at the butcher or any grocery store in the cold cuts aisle. However, this Fleischsalat recipe is straightforward to make. It also lets you control the flavors, as shop-bought Fleischsalat is normally made with too much mayo for my liking.
What is Fleischsalat?
Fleischsalat is not really a salad at all as it does not contain any vegetables! It is a German bread spread. Translated it means "Meat Salad" - although the name is a bit imprecise as the main ingredient is a smoked sausage called "Fleischwurst", but Fleischwurstsalat never took off. The sausage is mixed with gherkins, mayonnaise (affiliate link), and some herbs and a little mustard (affiliate link).
Which Sausage for Fleischsalat?
German Fleischsalat is typically made from Fleischwurst, a boiled sausage from cured pork and bacon. It is mildly seasoned with pepper, ginger, nutmeg, garlic, and coriander.
The sausage is also known as Lyoner or Parisian. The texture is similar to Mortadella, so this can be used as a substitute.
I asked the members of my Homemade German Food and Recipes group what they use and here are some suggestions.
USA/ Canada: Fleischwurst is similar to Bologna. Hence this salad is also known as German Bologna Salad in the US. However, American Bologna tastes different from German Bologna. To see if your local supermarket carries it, otherwise, look in Polish and Russian shops. Alternatively, use Lyoner sausage or Italian mortadella.
UK: Lidl and Aldi sometimes sell Fleischwurst, otherwise, you can use the mortadella from one of the larger supermarkets. Another sausage you can use is Mattesson Smoked Sausage
Australia: Has a sausage called Fritz, that has a similar texture.
Other suggestions included cutting up strips of ham, or frankfurter sausages.
Main Ingredients for German Meat Salad
(for exact measurements jump to the printable recipe card)
- Fleischwurst ( depending on where you are using German Bologna/ Mortadella/ Lyoner Sausage or Mortadella)
- Pickled Gherkins (if possible use German pickles, if not available choose dill pickles or cornichons)
- water from the pickle jar (this will help the salad get its sweet and sour flavor)
- Mayonnaise (affiliate link) (I use Hellmanns or Tomys)
- mustard (affiliate link) (if possible German mustard (affiliate link) but you can also use Dijon mustard (affiliate link))
- freshly cut chives and parsley, sugar, salt, and pepper.
Fleischsalad Recipe Steps:
Fleischsalat is a quick dish to make. I suggest you wait 20 minutes for the flavors to combine and fully develop before eating it.
Step 1
If necessary remove the sausage from its casing. Then slice the sausage and cut it into thin strips. Finely chop the herbs and pickles.
Step 2.
Place the sausage and pickles into a large bowl. Mix well with the mayonnaise (affiliate link), mustard (affiliate link), and a little of the pickle juice. Season your Fleischsalat with a dash of sugar, salt, and pepper to taste. Mix in the herbs.
Step 3.
Chill for 20 minutes in the fridge for the flavors to develop. Taste and adjust seasoning if necessary and then spread it on a crusty roll or dark bread.
Variations
It is easy to make your version of this salad. Here are some suggestions:
- to vary the spice: add dill or marjoram (affiliate link) to your salad
- add horseradish for a little spicy kick
- to make the salad lighter you can mix the mayonnaise (affiliate link) with some yoghurt or sour cream.
- add finely sliced raw onion to the salad
How to store
The salad is kept in the fridge for 2-3 days. I would not advise to freeze this salad, as it changes the taste and texture.
More German Salads
More German Dips and Spreads
Recipe
Authentic Fleischsalat (German Meat Salad)
Ingredients
- ½ lb (300 g) German Bologna Fleischwurst, or use Mortadella (About 2 cups slices sausage)
- 2 ½ oz (70 g) pickled gherkins use German pickles or dill pickles. (about 2 large gherkins)
- ½ cups (100 g ) mayonaise
- 3 teaspoon pickle water
- ½ teaspoon mustard
- 2 teaspoon chopped herbs such as chives and parsley
- 1 pinch sugar
- salt
- pepper
Instructions
- If necessary remove the sausage from its casing. Then slice the sausage and cut into thin strips.½ lb German Bologna
- Finely chop the dill pickles and herbs.2 ½ oz pickled gherkins (affiliate link), 2 teaspoon chopped herbs
- Place the sausage and pickles into a large bowl. Add the mayonnaise (affiliate link), mustard (affiliate link) and a little pickle juice and mix well.
- Season your Fleischsalat with a dash of sugar, salt, and pepper. Mix in the herbs and leave it to rest for about 20 minutes so the flavors combine.1 pinch sugar, salt, pepper
- Serve on a white crusty roll or rye bread.
Janice Bucholtz says
My Fleischsalat recipe came from the East German owner of a German delicatessen I worked for in the 1970s. The delicatessen carried German Bologna, Bierwurst, and Jaegerwurst sausages, among others. The Fleischsalat recipe includes two or more varieties of these sausages; a thick, professional grade mayonnaise; shredded kosher dill pickles, drained but not squeezed of all their juice; shredded Granny Smith or other tart green apples. Mix everything together with the thickest mayonnaise you can find, or make your own. Serve the salad on thick crusty white bread. IMHO, the flavors of the meats are too delicate to serve on rye bread, but, hey, you do you.
Marita Sinden says
Thank you Janice! That is really interesting. I agree that a thick mayo makes all the difference.
Sue O'Grady says
Very good, thank you. Reminds me of my childhood and will definitely make it again regularly.
Timea says
Thank you, my long time favorite from childhood ! Taste just like I remember ❤️
Marita Sinden says
Hello Timea! Thanks for your comment. I am glad it I could bring some childhood memories back 🙂
DebInGeorgia says
My husband refuses to call Almond Milk milk. Calls it Almond Juice because it's not from an animal 😉 BTW would you have a recipe for Jewish Rye Bread please. LOVE your recipes!
Marita Sinden says
Thank you Deb! Here is the link to my rye bread recipe: https://mydinner.co.uk/german-rye-bread/