Wurstsalat

Why You’ll Love This Recipe

Wurstsalat is quick to prepare, requires no cooking, and delivers big flavor with minimal effort. The combination of tender sausage, creamy cheese, crunchy pickles, and a tangy dressing makes it both satisfying and refreshing. It’s perfect for warm-weather meals, Oktoberfest spreads, or anytime you want a protein-packed salad that stands on its own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 10 oz Bologna sausage or Lyoner, finely sliced (about 4 cups)
• 7 oz Emmental cheese, finely sliced (about 2 cups)
• 1 cup German pickles, finely sliced
• 3 tablespoons vinegar
• 2 tablespoons sunflower oil or neutral oil
• 3 tablespoons water
• 4 tablespoons brine from the pickles
• Salt, to taste
• Pepper, to taste
• 1 medium white onion, finely sliced (optional)
• Chopped parsley or chives, to garnish

Directions

1. Slice the sausage, cheese, pickles, and onion (if using) into thin strips.
2. In a small bowl, whisk together the vinegar, sunflower oil, water, and pickle brine to form the dressing. Season with salt and pepper to taste.
3. In a large mixing bowl, combine the sausage, cheese, pickles, and onion.
4. Pour the dressing over the mixture and toss gently to coat evenly.
5. Cover and refrigerate for at least 30 minutes to let the flavors meld.
6. Garnish with fresh parsley or chives before serving.

Servings and timing

This recipe makes about 4 servings. Preparation takes around 20 minutes, plus 30 minutes chilling time, for a total of about 50 minutes.

Variations

• Add sliced radishes or bell peppers for extra crunch.
• Use Swiss cheese or Gouda instead of Emmental.
• Replace Bologna with German-style cold cuts like Jagdwurst or Fleischwurst.
• Make a Swiss-style version (Schweizer Wurstsalat) with only sausage and onions, omitting the cheese.
• Add a spoonful of mustard to the dressing for extra tang.

Storage/Reheating

Wurstsalat can be stored in an airtight container in the refrigerator for up to 2 days. Since it’s a cold salad, it does not require reheating. Stir gently before serving as the dressing may settle at the bottom.

FAQs

What kind of sausage is best for Wurstsalat?

Traditional Wurstsalat uses Lyoner or Bologna sausage, but Jagdwurst or Fleischwurst are also common.

Can I make Wurstsalat without cheese?

Yes, the Swiss version (Schweizer Wurstsalat) omits cheese and focuses only on sausage, onions, and dressing.

Is this salad served cold?

Yes, Wurstsalat is always served chilled, making it especially refreshing in summer.

What do I serve with Wurstsalat?

It pairs perfectly with fresh bread, pretzels, or boiled potatoes.

Can I prepare it in advance?

Yes, Wurstsalat actually tastes better after sitting for a few hours in the refrigerator.

How do I keep the cheese from sticking together?

Slice the cheese into thin strips and toss it with a little dressing before mixing with the other ingredients.

Can I use regular pickles instead of German pickles?

Yes, but German pickles are less sweet and more tangy, which gives a more authentic flavor.

How long does Wurstsalat last in the fridge?

It will stay fresh for up to 2 days, though the texture is best on the first day.

Can I use pre-sliced deli meat?

Yes, but thicker slices work best for cutting into strips.

Is Wurstsalat gluten-free?

Yes, the salad itself is gluten-free. Just be mindful of what bread you serve it with.

Conclusion

Wurstsalat is a flavorful, hearty salad that showcases the best of German cuisine. With its mix of sausage, cheese, and pickles in a zesty dressing, it’s satisfying, easy to prepare, and perfect for pairing with bread. Whether for a casual lunch, a picnic, or a festive spread, this classic dish brings authentic German taste to your table.

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