Alma Bax 
This is one of the more popular dishes at our family gatherings. It’s great with any whole grain bread and cheese, but for this post I’m showing you how you can make it at home. I’ve also added some more traditional dishes to the party, which you can find here:
A wurstsalat is a refreshing refreshing summer salad that is made out of cucumbers, swiss & german sausage, onions, pickled cucumbers, tomatoes, salt, pepper & oil. I found this amazing recipe on the internet, and I thought I’d share it with you. This is a very quick and easy recipe, but its taste is unforgettable. Enjoy!
In this instructable i will show you how to make a simple, yet tasty Swiss/German sausage salad, accompanied by a small soup of the same ingredients.
For Your Next Savory Snack, Try This Classic Wurstsalat Recipe!
Do you have a hankering for something meaty but want it to be fast and simple? Then Wurstsalat is the meal for you!
This substantial snack salad is made with just a few ingredients, including wurst (sausage), cheese, onions, and pickles, and served with a simple vinaigrette dressing.
For a traditional “Brotzeit” (a German word for a savory snack or small, early supper), serve our Wurstsalat with fresh crusty bread or soft pretzels!
Wurstsalat is a simple and delicious dish to prepare.
Wurstsalat in a variety of forms
A Wurstsalat may be prepared in a variety of ways, many of which vary by country and/or location.
In most cases, Swiss Wurstsalat has both a sausage and a cheese component (like the one in this recipe).
Sausage salad in Germany (for example, Bavarian Wurstsalat) is often composed only with sausage. In Bavaria, however, the Swiss version with cheese is often seen on beer garden menus.
For example, Lisa ate this variation in Aschaffenburg (Germany) when we went out to a local Brauhaus for supper.
Another German variation, the Swabian variant, uses both “regular” and “blood” sausage!
It’s worth noting that Wurstsalat and Fleischsalat are not the same thing. Despite the fact that the two meals are quite similar, Fleischsalat is dressed with mayonnaise, while Wurstsalat is dressed with a basic vinaigrette.
Suggestions/Substitutions for the Recipe
Take a look at these few recipe suggestions before you make this wurst salad so you know what to buy and what to keep in mind if you’re preparing it in North America:
- For the meat component of the Wurstsalat, you may use a variety of sausages. Lisa usually prepares it using Lyoner sausage, which is tough to come by outside of a European Deli in the United States and Canada. Bologna, on the other hand, works well.
- You may use Gouda cheese instead of Swiss cheese if you don’t like the pungent flavor of Swiss cheese. Simply make sure the cheese you choose isn’t too crumbly or soft, otherwise the salad will lose its overall texture and flavor. However, for a more classic flavor, Swiss cheese is recommended.
- Season with salt and pepper to taste, according to your tastes. However, bear in mind that the tastes will intensify while the salad sits in the refrigerator, so don’t go overboard. When you take the Wurstsalat out of the fridge before serving, you may always add extra salt or pepper.
Serve Wurstsalat with bread to complete the meal.
Step-by-Step Instructions for Making Wurstsalat
The recipe card for Wurstsalt may be found at the bottom of this article for those who wish to get started.
If you’ve never prepared this meal before and want to see how it’s done, this section has pictures of the Wurstsalat recipe in action.
You’ll be able to see precisely how we built ours and follow along if you do it this way!
Remove the sausage from the casing.
If the sausage isn’t already sliced, cut it into slices first, then thin strips.
Cut the pickles in half.
Cut the tiny dill pickles into small pieces as well.
Remove the cheese from the block.
If you want to include cheese in your sausage salad, slice it thinly as well. You’ll end up with a Schweizer Wurstsalat (Swiss sausage salad) if you do this.
Chop the onion finely.
The onion should next be peeled and chopped into extremely tiny pieces. You may even chop it into small pieces if you want.
In a mixing dish, combine the ingredients.
In a mixing dish, combine all of the cut-up items.
Prepare the salad dressing.
Prepare the dressing now. In a small bowl, combine the white wine vinegar, oil, pickle juice, salt, and pepper.
After thoroughly mixing everything, pour it over the ingredients in the big mixing basin.
Mix it up, mix it up, mix it up, mix it up, mix it up
Combine all of the ingredients in a mixing bowl and stir until the sausage and cheese are uniformly covered in the dressing.
Cover the bowl and chill the sausage salad for an hour to allow the flavors to meld (we think this makes a huge difference in taste!).
We sprinkled chopped parsley on top of our Wurstsalat!
Remove the salad from the fridge after an hour, taste it, and season with additional salt, pepper, and/or vinegar to taste. Serve the salad with crusty bread or fresh soft pretzels.
Storage Suggestions
Before and after eating, keep the sausage salad cool and covered in the fridge.
Any leftovers may keep for up to two days, but it’s best to eat them as soon as possible.
We wouldn’t suggest storing any leftover sausage salad if it had been left out in the sun for a long time (for example, during an outdoor picnic or barbeque).
FAQ
What makes Wurstsalat different from Fleischsalat?
The dressing is the distinction between Wurstsalat and Fleischsalat, which is close but not identical. The dressing basis for Fleischsalat is mayonnaise, while the dressing base for Wurstsalat is oil and vinegar.
Recipes that are similar
Check out these traditional (and extremely delicious) German dishes for additional excellent ideas:
- Fleischsalat — Another meat salad from Germany, but this one is creamy!
- Flammkuchen is a traditional thin-crust pie with bacon and cream filling.
- Sauerkraut Soup – A simple recipe for a flavorful, warming soup prepared with delicious sauerkraut.
Ingredients
The Salad
- Lyoner sausage, 9 oz (bologna also works)
- swiss cheese, 6 oz (optional)
- 3-4 dill pickles (baby)
- 1 yellow onion, tiny
- garnish with chopped parsley (optional)
The Garnish
- white wine vinegar, 3 tblsp.
- 2 tblsp. oil with a mild flavor
- 2 tblsp. pickling liquid
- season with salt and pepper to taste
Instructions
- If the sausage isn’t already sliced, cut it into slices and then thin strips. Swiss cheese and baby dill pickles should also be cut into small strips. In a large mixing basin, combine all of the ingredients.
- Add the onion to the bowl after peeling it and chopping it into very tiny cubes or thin strips.
- Prepare the dressing now. In a small bowl, combine the white wine vinegar, oil, pickle juice, salt, and pepper. After thoroughly mixing everything, pour it over the ingredients in the big mixing basin.
- Combine all of the ingredients in a mixing bowl and stir until the sausage and cheese are uniformly covered in the dressing.
- Cover the bowl and chill the sausage salad for an hour to allow the flavors to meld (we think this makes a huge difference in taste!).
- Remove the salad from the fridge after an hour, taste it, and season with additional salt, pepper, and/or vinegar to taste.
- Serve the salad with crusty bread or fresh soft pretzels.
Notes
- The addition of cheese transforms the salad into a Swiss sausage salad. There are many geographical variations. Lisa was raised in Bavaria, and this dish is quite close to what she ate at home and at restaurants when she was younger (sometimes with cheese and sometimes without).
- Lisa’s favorite way to eat this salad is with Lyoner sausage. However, outside of European delis, this may be tough to come by in North America. Bologna sausage is an excellent alternative. It somewhat alters the taste, but it’s still delicious.
- Keep in mind that this sausage salad isn’t meant to be served as a side dish. It’s a traditional “Brotzeit” meal, which is a savory snack or summer supper. Don’t assume that just because it’s named a salad means it’s healthy.
Information about nutrition:
Serving Size: 4 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 447 calories 38 g total fat 14g Saturated Fat 1 gram of trans fat 20g of unsaturated fat 78 milligrams of cholesterol 1256mg sodium 5 g carbohydrate 1 gram of fiber 3 g sugar 20 g protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance.
How did this recipe turn out for you?
You may save it to one of your Pinterest boards and come back to it at any time!
Wurstsalat is the most popular dish in Switzerland. It is a typical dish that is made of different types of sausages, topped with fresh salad leaves and a delicious sauce. The sausages should be cooked in a sausages roasting pan and should be served warm.. Read more about where to buy german meat salad and let us know what you think.
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Ben Austin 