German Wurstsalat

Easy Wurstsalad Recipe

German Wurstsalat (sausage salad) is one of the most traditional German food recipes. Guess what? As so often, there are quite a few variations to this specialty.

Most recipes come from the south of Germany and the bordering countries. There is an Alsatian, a Swiss, a Bavarian and a Swabian version.

German Wurstsalat Recipe

Lyoner is the most common sausage used for Wurstsalad, but you can also make it with Fleischwurst or Bierwurst. A good quality of the sausage is essential, of course.
I get a fairly good pre-packed and sliced sausage for this recipe at our supermarket, so it saves me some time for slicing the sausage. :)

Ingredients for 2 servings

300g Lyoner, sliced
1 medium sized onion
6 small pickled gherkins, thinly sliced
2 tablespoons white wine vinegar
1 tbsp liquid from the pickled gherkins
1 tablespoon cold water
2-3 tablespoons sunflower oil
salt, coarsely grounded pepper, mild paprika powder

Preparation

Cut the Lyoner slices into small stripes

Halve the onion and slice thinly

Put sausage, onions and gherkins into a bowl and blend

Put salt, pepper, paprika, oil and the other liquids into a shaker and mix thorougly

Pour the vinaigrette over the sausage and blend

Let the salad rest in the fridge for at least 2 hours, remove it from the fridge 30 minutes before you serve it with fried potatoes or fresh German bread.

Ingredients for this German sausage dish

Rita's tip

Prepare this delicious Wurstsalad the day before, it will taste even better because the onions are milder then.

Variations:

Swabian Wurstsalat is made with two different sausages, Fleischwurst and air-dried Blutwurst (black pudding).
The Bavarian version is made with Regensburger sausage instead of Lyoner or Fleischwurst. Add 7 sliced radishes and a few cherry tomatoes cut in quarters. Add 5 tablespoons broth and 1 tablespoon mustard to the vinaigrette.
For Swiss and Alsatian (or Strassburger) Wurstsalat add 150g sliced Emmentaler cheese.