German Wurstsalat (Bavarian Sausage Salad)

5 from 1 vote

German Wurstsalat (Bavarian Sausage Salad)

A classic Bavarian beer garden speciality, ready in just 15 minutes! Made with sliced Fleischwurst, onions, pickles and chives, tossed in a tangy vinegar dressing. Perfect for a quick summer lunch, a Brotzeit snack, or your next Oktoberfest spread!

Course Salad

Cuisine German

Prep Time 10

Total Time 10

Servings people

Calories 120kcal

Author by Marita Sinden

Ingredients

½ lb Fleischwurst Bologna or Lyoner, or use Mortadella (about 2 cups of sliced sausage)
3 dill pickles
1 small red onion
5 radishes (optional)

For the dressing

3 tablespoon water from the gherkin jar
2 tablespoon cider vinegar can be replaced with white wine vinegar
3 tablespoon neural oil such as sunflower or rapeseed oil
1 teaspoon mustard Bavarian Mustard, German mustard or Dijon mustard
½ teaspoon sugar
salt and pepper
Chives or fresh parsley to garnish

Variation for Swiss Sausage Salad

3.5 oz Emmental cheese

Metric - US Customary

Instructions

If necessary, remove the skin of the sausage. Slice the sausage and pickled gherkins very thinly, or cut them into thin strips if you prefer.
½ lb Fleischwurst
Peel the onion and slice it into thin rings. If using radishes, slice them thinly as well.
3 dill pickles , 1 small red onion, 5 radishes
In a small bowl, combine the water from the gherkin jar, vinegar, mustard, and oil. Season with salt, pepper, and sugar, then mix well.
3 tbsp water from the gherkin jar, 2 tbsp cider vinegar, 3 tbsp neural oil, 1 tsp mustard, ½ tsp sugar , salt and pepper
Pour the vinaigrette over the salad ingredients and transfer everything to an airtight container. Refrigerate for at least 1 hour, or up to a few hours for the best flavor. Just before serving, sprinkle with freshly cut chives or parsley.

Variation

Add 100 g (roughly 1 cup, loosely packed) sliced Emmental cheese to turn this into a Swiss sausage salad.
3.5 oz Emmental cheese

Nutrition