Wurstsalat
German Sausage Salad
A classic German beer garden staple, this Wurstsalat is a refreshing and simple salad featuring sliced sausage, onions, and pickles tossed in a tangy vinaigrette. Perfect as a light meal or a hearty snack.
🧂 Ingredients
- 400 g Bologna or Lyoner sausage (firm, cooked sausage)(Look for a good quality, firm sausage. Avoid softer, spreadable types.)
- 1 medium Red onion(Red onion provides a milder flavor and appealing color. Yellow or white onion can be substituted.)
- 100 g Dill pickles(Dill pickles add a crucial tangy and briny element. You can use pickle spears or gherkins, chopped.)
- 3 tbsp White wine vinegar(White wine vinegar is traditional, but apple cider vinegar or red wine vinegar can also be used.)
- 2 tbsp Vegetable oil or Sunflower oil(A neutral-flavored oil is best to let the other ingredients shine.)
- 1/2 tsp Salt(Or to taste.)
- 1/4 tsp Black pepper(Freshly ground is recommended, or to taste.)
- 1 tbsp Fresh chives or parsley (optional)(Finely chopped, for garnish and added freshness.)
👨🍳 Instructions
- 1
Prepare the sausage: Remove any casing from the Bologna or Lyoner sausage. Slice the sausage into roughly 0.5 cm (1/4 inch) thick rounds, then cut these rounds into thin strips (julienne). Aim for uniform strips for even marinating.
⏱️ 5 minutes - 2
Prepare the aromatics and pickles: Peel the red onion and slice it very thinly into half-moons or rings. If using pickle spears, slice them thinly; if using gherkins, chop them into small pieces. Ensure all pieces are bite-sized.
⏱️ 7 minutes - 3
Combine salad ingredients: In a medium bowl, combine the julienned sausage, sliced onion, and chopped pickles. Gently toss to distribute evenly.
⏱️ 2 minutes - 4
Make the dressing: In a small bowl or jar, whisk together the white wine vinegar, vegetable oil, salt, and black pepper until well combined and slightly emulsified. Taste and adjust seasoning if needed.
⏱️ 3 minutes - 5
Dress and marinate: Pour the dressing over the sausage mixture. Toss gently to ensure all ingredients are coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the onions to soften slightly. The longer it marinates, the more intense the flavor.
⏱️ 30 minutes (marinating) - 6
Serve: Before serving, give the Wurstsalat another gentle toss. Garnish with fresh chopped chives or parsley, if desired. Serve chilled.
⏱️ 1 minute
💡 Pro Tips
- ✓This salad is best served chilled, making it ideal for picnics, BBQs, or as a light lunch.
- ✓Serve with crusty bread, pretzels, or rye bread for a complete meal.
- ✓For an authentic beer garden experience, pair with a cold German lager.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Swiss Wurstsalat: Add cubes of Emmental or Gruyère cheese to the salad along with the sausage.
- Add a tablespoon of mustard to the dressing for an extra kick.
- Include thinly sliced radishes for added crunch and peppery flavor.
- A few capers can also be a delicious addition.