Authentic German Sausage Salad | Easy Wurstsalat
If you’ve never made a German Wurstsalat at home, you’re in for a treat.
Some recipes don’t look like much at first. A handful of simple ingredients, nothing fancy. And then you taste them, and you wonder where they’ve been all your life. That’s this traditional German Wurstsalat for me.
This is my mom’s recipe, and honestly, it’s the only one I use. She’s made it my whole life, and it’s one of those dishes that earns a permanent spot in your recipe book. You’ll find this classic German sausage salad at Biergärten and Gasthäusern all across Germany – tucked into menus between heartier plates. And for good reason! It’s the kind of thing you throw together, let sit for a bit, and then find yourself eating straight from the bowl before it even makes it to the table.
Light, tangy, and oh, so satisfying, especially with a thick slice of crusty bread, it’s in the same spirit as my Eiersalat: simple food done right. Once you make this easy Wurstsalat, you’ll wonder why it took you this long.
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What makes this Wurstsalat so special
Wurstsalat vs. Fleischsalat: What’s the Difference?
You might hear these names used almost interchangeably, but there is actually a very big distinction between the two:
- Wurstsalat (Sausage Salad): This is the refreshing, lighter version in this recipe. It’s made with thinly sliced sausage, onions, and pickles, all tossed in a tangy oil and vinegar dressing. It’s the ultimate beer garden staple!
- Fleischsalat (Meat Salad): This version uses essentially the same base ingredients, but instead of a vinaigrette, it is bound together with a creamy mayonnaise dressing. Because of that creaminess, it’s often used as a spread for bread rather than a standalone salad.
It’s one of those interesting little details in German cuisine; same ingredients, totally different vibe!
Ingredients
- Fleischwurst: The star of this recipe, in the US, you can use Lyoner sausage, Bologna, or even mild ham.
- Onion: For crunch and taste. Note: German onions tend to be a lot smaller than what you can find in the US!
- Dill Pickle: I am partial to Spreewaldgurken but any pickle or gherkin will work.
- Oil: I like sunflower oil or avocado oil but any oil works.
- Vinegar: White vinegar, such as white wine vinegar or apple cider vinegar, is great.
- Salt and Pepper: Add both to taste.
- Herbs: I like to garnish the final dish with some chopped fresh parsley for color (and vitamins).
How to make this dish
This is a brief summary of the steps involved in making crusty rolls. For the complete instructions, please scroll down to the recipe card at the bottom of the post.
1. Marinate the Onions
The secret is to cut the onion first and marinate it in the vinegar and oil. While that sits and softens, you can get on with cutting the rest.
2. “Free the Wurst”
Now, we need to free the Wurst from the inside of its casing (for original German Fleischwurst). Cut the sausage into dice or strips.
3. Prep the Pickles
Cut the pickles. If you have those nice ones from Berlin (Spreegurken), even better!
4. Mix and Season
Mix all ingredients. Toss everything together with your salt and pepper.
5. Let It Marinate
This is a recipe that really needs to sit for a bit. You want to let it marinate so the flavors can meld. Give it a quick taste test to see if it’s good, then let it sit for at least 15-30 minutes before you enjoy it!
How to serve
Once the salad has had time to marinate and the flavors have come together, you’re ready to dig in. In Germany, Wurstsalat shows up as a light lunch, a simple evening meal (Abendbrot), or something to snack on at a beer garden.
- The classic way: Serve it cold or at room temperature in a shallow bowl, with a thick slice of crusty sourdough on the side. Don’t skip mopping up the vinegar-oil dressing at the bottom, honestly, that part might be the best bite of the whole thing.
- With potatoes: Want something more filling? Try it alongside Bratkartoffeln (German fried potatoes). Hot, salty potatoes against cold, tangy salad is a combination that really works.
- The Swiss version: If you added the optional Swiss cheese, you’ve got yourself Schweizer Wurstsalat – heartier, a little richer, and perfect with a cold drink on a warm day.
- A finishing touch: Just before serving, add some chopped fresh parsley or chives as garnish. It brightens up the look and adds a little something fresh to each bite.
Whether you’re eating outside or at your kitchen table, it’s the kind of food that always works. Simple ingredients, but so worth the wait.
Authentic German Sausage Salad | Wurstsalad
Ingredients
- 400 g Lyoner or Bologna
- ½ small onion
- 2 whole dill pickles or 3-4 small gherkins
- 3 TBSP oil such as sunflower, avocado, or canola
- 2 TBSP white vinegar
- 1 pinch salt
- 1 pinch pepper ground, black
- 2 tsp parsley fresh, chopped, optional
Instructions
- Peel and cut the onion in small dice or thin strips. Add them to a medium bowl.
- Add oil and vinegar to the onion and let it marinade.
- Peel the sausage (if necessary) and cut it into small dice or thin strips. Cut the pickles into small dice or thin strips. Add them to the onion marinade.
- Mix all the ingredients well. Season to taste with salt and fresh ground pepper.
- Let the Wurstsalat marinate in the refrigerator for 15-30 minutes.
- Garnish with chopped, fresh parsely before serving.
Notes
- you can add a bit of the pickle juice to the marinade if you like
- feel free to use other herbs such as chives or dill
- serve this Wurstsalat with a slice of crusty bread
- for an even more substantial version, you can add some Swiss cheese cut into strips or dice as well
Nutrition
Frequently Asked Questions
If you can’t find authentic German Fleischwurst or Lyoner, a high-quality ring bologna is your best bet! You want a mild, fine-textured sausage.
Actually, you should make it ahead of time! It really needs to marinate. Letting it sit for at least 30 minutes, or even a few hours, allows the vinegar and oil to soften the onions and flavor the meat.
You can keep it in an airtight container in the fridge for up to 3 days. The onions will continue to soften, and the flavors will deepen. Just give it a quick stir before serving.
