Wurstsalat
A quintessential German beer garden and deli classic, Wurstsalat is a simple yet flavorful salad from Southern Germany. It features thinly sliced Fleischwurst (a mild German sausage), crisp red onions, and tangy pickles, all tossed in a zesty white wine vinegar dressing. Perfect for a light lunch, a hearty snack with bread, or as a side dish at a barbecue.
For 4 servings
4 steps.
- 1
Step 1
- a.Prepare Salad Ingredients
- b.Slice the Fleischwurst into thin, bite-sized strips or half-moons, about 1/4-inch thick.
- c.Using a sharp knife or mandoline, thinly slice the red onion into half-rings.
- d.Slice the dill pickles into rounds.
- e.Place all prepared ingredients into a large mixing bowl.
- 2
Step 2
- a.Make the Vinaigrette
- b.In a separate small bowl or liquid measuring cup, add the white wine vinegar, sunflower oil, pickle juice, Dijon mustard, granulated sugar, salt, and freshly ground black pepper.
- c.Whisk vigorously for about 1-2 minutes until the dressing is well-combined and slightly emulsified.
- 3
Step 3
- a.Combine and Toss
- b.Pour the prepared vinaigrette over the sausage, onion, and pickles in the large bowl.
- c.Gently toss with tongs or a large spoon until all the ingredients are evenly coated in the dressing.
- 4
Step 4
- a.Marinate and Serve
- b.For the best flavor, cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
- c.Before serving, give the salad a final toss and garnish generously with freshly chopped chives.
- d.Serve chilled with crusty bread or pretzels.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use German Fleischwurst or Lyoner sausage. If unavailable, a good quality, all-beef bologna is a suitable substitute.
- 2Slicing the onions as thinly as possible is key. A mandoline slicer works wonderfully for this.
- 3Letting the salad marinate is crucial. A minimum of 30 minutes allows the onions to mellow and the sausage to absorb the tangy dressing.
- 4Serve Wurstsalat chilled with fresh, crusty bread (like Bauernbrot), pretzels, or fried potatoes (Bratkartoffeln) for a complete meal.
Adapt it for your goals.
Schweizer Wurstsalat (Swiss Style)
Add 150g of thinly sliced Emmental or Swiss cheese along with the sausage to create this popular variation.
Schwäbischer Wurstsalat (Swabian Style)Schwäbischer Wurstsalat (Swabian Style)
For a more rustic version, use a mix of Fleischwurst and Blutwurst (blood sausage).
With VegetablesWith Vegetables
Add extra crunch and color by mixing in thinly sliced radishes or bell peppers.
Why this is on our healthy list.
Good Source of Protein
The sausage provides a significant amount of protein, which is essential for building and repairing tissues, including muscle.
Contains Beneficial Compounds
Raw onions are a source of quercetin and allicin, antioxidants that may have anti-inflammatory and cardiovascular benefits.
Aids Digestion
The white wine vinegar and pickle juice can help stimulate stomach acid production, potentially aiding in digestion.
Frequently asked questions
Wurstsalat, literally 'sausage salad', is a traditional German dish made from sausage, onions, and pickles mixed with a simple vinaigrette. It's a staple in Southern German delis, homes, and beer gardens.