My favorite Schwaber was traveling in South Germany this week, and so upon returning I thought I would surprise him by keeping that South Germany feeling going (North Italy as he calls it) by presenting him with homemade “Wurstsalat”.
Common in southern Germany, it’s one of those dishes you often see served in beer gardens, usually with a slice of dark brown rye bread and a 1 liter (Maß) mug of beer. In all the years I lived in Munich, I never did muster up enough of a desire to try this German “delicacy”. I safely stuck to other traditional beer garden fares such as radishes, bread with chives, and of course, those huge bretzels (German for pretzel), plus a tangy, zesty Hefeweizen brew for washing everything down.
Yes, Germans love their wurst, so naturally, there are many variations of Wurstsalat. It is often made from sausage such as Stadtwurst, Lyoner, Regensburger. I opted for a mix recommended by my local butcher. It can easily be made with your favorite sausage, in mein liebster Schwaber’s case, Leberkäse.
As someone who doesn’t eat a lot of meat, it’s not something I would ever develop a hankering for, but for that someone else who loves it, I am happy to make it. It’s a seriously easy dish to throw together (no cooking required!) and it’s big on flavor. It is also fantastic as a great make ahead, no fuss, side dish for a barbecue or picnic – plus it keeps well in the fridge.
Wurstsalat – German Sausage Salad
Ingredients
- 140 g bologna (Fleischwurst), peeled, thinly sliced and cut into strips
- 80 g Leberkäse (Bavarian meatloaf), similar to bologna, thinly sliced and cut into strips
- 80 g chasseur sausage (Jagdwurst) thinly sliced and cut into strips
- 1 red onion, thinly sliced
- 4-5 radishes, thinly sliced and cut into strips
- 2 tablespoons apple vinegar
- 2 teaspoons sweet mustard
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons vegetable broth
- sea salt and freshly ground pepper, to taste
- 1/2 bunch chives, finely chopped
Method
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Arrange the various sausage strips on a serving platter.
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Scatter the red onion and radish over the sausage.
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In a small bowl, combine the vinegar, mustard, olive oil, and broth. Season with salt and pepper.
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Pour the dressing over the Wurstsalat and sprinkle with chives. Season with salt and pepper, if desired. Enjoy!
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