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.
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. :)
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.
Prepare this delicious Wurstsalad the day before, it will taste even better because the onions are milder then.
Now imagine sitting in a beergarden enjoying your Wurstsalat. That's the real Germany!
Fleischsalat is also made with Lyoner or Fleischwurst, plus mayonnaise.
You will never find a Wurstsalat made with mayonnaise!
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