German Wurstsalat (Bavarian Sausage Salad)

This hearty Bavarian Wurstsalat will whisk you away to a beer garden in Bavaria. You're enjoying a cold beer while the sun tickles your nose.

Then the snack arrives: a large bowl of this German sausage salad, made from sliced Fleischwurst, pickled gherkins and onions in a tangy vinaigrette. It comes with a basket of pretzels. The dressing is refreshing, while the slices of Fleischwurst are satisfying in exactly the way beer garden food should be, for your ultimate beer garden experience.

Let me show how to make this German wurstsalat recipe so you can create your own beer garden experience wherever you are.

Jump to:

• What Is Wurstsalat? (Bavarian Sausage Salad Explained)
• How Is This Different from Fleischsalat?
• Key Ingredients You'll Need :
• How to Make Bayerischer Wurstsalat (Step-by-Step)
• Variation IDEAS
• What to Serve with This German Sausage Salad
• Prepare in advance
• Storage
• More Bavarian Beergarden Recipes
• Have you made this recipe?
• Recipe

What Is Wurstsalat? (Bavarian Sausage Salad Explained)

In German, Wurstsalat is officially defined as a piquant salad made from thinly sliced sausage, tossed with onions in a simple vinegar and oil dressing. While Bavaria claims it as a regional specialty, it's eaten well beyond its borders, it's just as common in Swabia, Austria (where it's often called Saure Wurst), Switzerland, and even across the border in Alsace, France, with each region putting its own spin on the sausage, cheese, or dressing used.

It's considered an everyday staple across Germany rather than a special-occasion dish, made from just a handful of ingredients and ready in minutes, whether you're serving it as a light Brotzeit at home, a starter before dinner, or the classic order at a beer garden table.

How Is This Different from Fleischsalat?

The ingredients may remind you of the German Fleischsalat. Both are made with sausage and gherkins, but Fleischsalat is made with mayonnaise (affiliate link), whereas Wurstsalat is made in an oil and vinegar dressing. If you're craving the creamy, mayo-based version instead, my Fleischsalat recipe is the one to make.

Key Ingredients You'll Need :

For the detailed instructions and exact measurements, please jump to the printable recipe card

Traditionally, Wurstsalat is made with Fleischwurst or Lyoner. In the US, look for German bologna, Mortadella, or a smoked sausage like Matteson's, all of these slice thinly and have the right texture (in the UK, use Mortadella, and in Australia, Fritz sausage works well). For the onion, red onion has a sweeter note, though white onion works too.

Radishes aren't always included outside Bavaria, but they're close to essential in the original recipe, so don't skip them if you can help it. You'll also need chives or fresh parsley, and German pickled gherkins (affiliate link), they taste nothing like American dill pickles, especially once you use the brine in the dressing.

For the Oil and Vinegar Dressing

The dressing comes together with liquid from the gherkin jar (this helps the salad get a sweet and sour flavor), apple cider vinegar (you can swap in white wine vinegar, but cider vinegar has a fruitier undertone), and a neutral oil such as sunflower oil or avocado oil. Season with pepper, salt and sugar, and add Bavarian mustard (affiliate link) for a sweeter note or German mustard (affiliate link) for something sharper. If neither is available, Dijon mustard (affiliate link) works as a substitute.

How to Make Bayerischer Wurstsalat (Step-by-Step)

It's super fast to make this German sausage salad, but the dressing needs time to work its magic. I recommend at least 1 hour in the fridge before serving, though a couple of hours is even better, this is what really lets the flavors infuse.

Step 1:
If necessary, remove the skin of the sausage. Slice the sausage and pickles very thinly, or cut them into thin strips if you prefer.

Step 2:
Peel the onion and slice it into thin rings. If using radishes, slice them thinly as well.

Step 3:
In a small bowl, combine the water from the gherkin jar, vinegar, mustard (affiliate link), and oil. Season with salt, pepper, and sugar, then mix well.

Step 4:
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 IDEAS

• Turn this Bavarian sausage salad into a Swiss Wurstsalat (Schweizer Wurstsalat) by adding 100 g of sliced Emmental cheese. This version is also popular just across the French border as Alsatian Wurstsalat (Elsässer Wurstsalat), made almost the same way with cheese and pickles.
• For a Swabian Wurstsalat (Schwäbischer Wurstsalat), skip the cheese and instead use a mix of regular sausage and blood sausage (Blutwurst), if you can't find blood sausage, British black pudding works as a substitute. This is actually how my friend's Oma always made her Wurstsalat, a true Oma's Wurstsalat, simple and no-fuss.

What to Serve with This German Sausage Salad

This German sausage salad goes well with German bread, such as fresh bread rolls, rye bread, or of course soft pretzels. Pan-fried potatoes or a German potato salad round it out nicely, and you can also serve a boiled egg on the side. Since this is proper beer garden fare, pair it with a Hefeweizen or a Munich Helles for the full experience.

Prepare in advance

You can prep the ingredients the day before, but it's best to assemble the salad, sausage, pickles, onion, and dressing all together, only 1-2 hours before your guests arrive. This gives the dressing enough time to work its magic (at least 1 hour, as noted above) without the onions turning the salad too sharp. Keep it in the fridge until serving.

Storage

Leftover Wurstsalat keeps in the fridge for up to 2 days. The problem is that the onions may start to ferment. It can last up to 3-4 days without the onions. If the salad begins to smell or taste sour, it's better to get rid of it.

Can I freeze Wurstsalat? No, this recipe isn't suitable for freezing. The vinaigrette dressing and raw onion don't hold up well once thawed, the texture turns watery and the onion loses its bite. It's best made fresh and enjoyed within a few days.

More Bavarian Beergarden Recipes

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