Authentic Fleischsalat Recipe (German Meat Salad)

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. 

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