Today find out how to make a delicious German dish from the South (Swabia) that you can get at any Inn or Gasthof. It is the Bologna Salad – we call it Wurstsalat in German.
The sausages for this salad are traditionally Bologna or in German “Lyoner Sausage”, some use meat loaf (Fleischkaese) too. We find this sausage in international super markets or at special German stores in the USA.
The Wurstsalat is a regional specialty from the South of Germany and Switzerland but also it is popular in the Alsace. You can add cheese to it or not. Important is to use German pickles and vinegar to make it really authentic. Serve this salad with some good German rye bread. Add it as a side dish to the BBQ items. If you add cheese, it becomes a Swiss style salad. It’s the Wurstsalat Schweizer Art. Happy Cooking!
Ingredients Bologna Salad Wurstsalat
(serves 4-6 )
4-5 tbsp sunflower oil
5-6 tbsp pickle liquid
4-5 tbsp white wine vinegar, preferably German
salt, pepper to taste
1 tsp mustard, pref. German
1 pound Bologna sausage or Lyoner sausage
1/2 pound cheese (preferably Emmenthaler Cheese)
6 pickles (German brand such as Hengstenberg or Kuehne)
1 medium size onion
chopped tomatoes; use them for decoration or use radishes
Contains 100% German Products – Mustard, Sauerkraut and more…
Cooking Instructions Bologna Salad Wurstsalat
– Before you cut the sausage remove the peel.
– Cut sausage, cheese and pickles in thin stripes.
– Chop onion fine.
– Mix pickles liquid, oil, vinegar, salt, pepper and mustard very well and mix it with the sausage, cheese and pickles.
– Add salt or pepper and vinegar if needed.
Best is to make the salad the day before the day you will need it, at least let it soak for 2 hours.
This salad tastes best when you make it the day before and keep it in the fridge over night. Let is rest at least for 1 hour before serving.
Serve with fried potatoes or just good German bread.