Wurstsalat, or German bologna salad, is one of my favorite quick lunches and a dish I’ve enjoyed many times in Germany. It’s perfect on a warm summer day in a beer garden, preferably paired with a crisp lager, pils, or wheat beer. With its combination of hearty sausage, tangy vinegar, crisp pickled cucumbers, and zesty mustard, Wurstlsalat is a refreshing and satisfying dish that is sure to please. I know the translation “sausage salad” sounds weird but I assure you it’s not. Most people, when first hearing of it, think of cold cooked or grilled sausages like Bratwurst or an Italian sausage and they immediately are turned off. But, once they try this dish they usually like it. It’s surprisingly light and refreshing and definitely flavorful!

What is Wurstsalat?

German Wurstsalat, or sausage salad, is a dish that is quite popular throughout Germany. I love how such a simple combination of ingredients can create something so flavorful and satisfying. Made with Lyoner or German bologna, this salad is a staple in beer gardens and a beloved choice in many German restaurants. Its savory, tangy profile makes it a delightful treat that pairs perfectly with a cold beer, enhancing the convivial atmosphere these places are known for.

One of the things I love most about Wurstsalat is its popularity during the warmer months. As the temperatures rise, this refreshing salad becomes a go-to dish for many. The crispness of the pickles and onions, combined with the tangy dressing, makes it incredibly refreshing and perfect for hot summer days. It’s no wonder that it’s such a favorite in beer gardens, where people gather to enjoy the sunshine and good company.

For me, Wurstsalat is an ideal lunch option. It’s light yet satisfying, offering a perfect balance of protein and vegetables. I often find myself craving it on days when I need something quick and easy but don’t want to compromise on flavor. Paired with some freshly baked pretzels or a slice of crusty bread, it makes for a hearty meal that keeps me going through the day.

I also appreciate how versatile Wurstsalat is. While the traditional recipe is delicious on its own, there are so many ways to customize it to suit personal preferences. Adding ingredients like radishes or bell peppers can introduce new flavors and textures, making each version a unique experience. Whether enjoyed at a bustling beer garden or in the comfort of my own home, Wurstsalat never fails to impress with its authentic taste and hearty appeal.

You can also make Schweizer Wurstsalat – the Swiss version contains you guessed it. Swiss cheese! I wouldn’t use the American version of Swiss cheese though. You can find Emmenthaler or Gruyere at any store that sells quality cheese.

Wurstsalat Ingredients  

• 1 kg Lyoner bologna
• 1 small red onion
• 2 small pickles, preferably German
• 1 tbsp parsley, fresh chopped

Dressing

• 1/8 cup vinegar white wine is best
• 1/4 cup neutral oil Non-GMO canola oil or something similar. Olive oil is too strong here
• 2 tsp German mustard (If you can’t get it Dijon is great. Not yellow mustard though)
• 2 tsp pickle juice
• fresh black pepper to taste

Step by Step Instructions:

Creating a delicious Wurstsalat is straightforward and requires minimal cooking. Follow these steps to make your own authentic German sausage salad:

Prepare the Ingredients

Slice the Lyoner or German bologna into thin, uniform strips to ensure each bite has a perfect balance of flavors. Peel and thinly slice the red onion, then soak the slices in cold water for about 10 minutes to mellow their sharpness before draining. Cut the German pickles into small, bite-sized pieces, or slice them into thin rounds if you prefer. Finely chop the parsley.

Make the Dressing

In a small bowl, combine 2 tablespoons of vinegar, 1 tablespoon of mustard, and 2 tablespoons of pickle juice. Slowly whisk in 4 tablespoons of neutral oil until the dressing is well emulsified. Season with freshly ground black pepper to taste.

Combine the Ingredients

In a large mixing bowl, combine the sliced sausage, onions, pickles, and parsley. Pour the dressing over the mixture and toss gently to ensure everything is well coated.

Chill the Salad

Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes. This allows the flavors to meld together.

Serve

Before serving, give the salad a final toss and adjust the seasoning if needed. Serve with pretzels or crusty bread.

FAQ:

1. Can I use different types of sausages for Wurstsalat?
   Absolutely! Although the best will be the “bologna” type of sausages, feel free to experiment with various types of German sausages to find your favorite combination.
2. Can I make Wurstsalat ahead of time?
   Yes, Wurstsalat actually tastes better when it’s allowed to marinate for a few hours or overnight in the refrigerator, allowing the flavors to meld together.
3. Is Wurstsalat served warm or cold?
   Wurstsalat is typically served cold or at room temperature, making it an ideal dish for picnics, potlucks, and outdoor gatherings.
4. Can I make Wurstsalat vegetarian or vegan?
   Probably? We’ve never tried but you could simply substitute vegetarian or vegan sausages for the meat-based ones and adjust the other ingredients accordingly to suit your dietary preferences.
5. What are some common variations of Wurstsalat?
   While the classic recipe is beloved by many, some variations include adding cheese or even hard-boiled eggs for extra flavor and texture. Feel free to get creative and tailor the dish to your taste preferences.