Fleischsalat topped with fresh parsley from the garden on top of a baguette. Photo by PattyCooks.

This is a mayo based meat salad coming from Northern Germany that features cold-cuts. Critical here is not to use American bologna, but instead use German or Italian cuts of meat. Additionally use Thomy German or Kiwi Japanese mayo (or make your own) since they do taste differently from American store bought condiments.. Some people may add chives or caraway seeds to this dish.

Diet

[x] Flexitarian + Omnivore
[O] Vegetarian + Pescatarian
[O] Vegan
[x] Weight Maint: reduce mayo
[x] Gluten Free: use GF bread
[x] Keto Diet
[O] Mediterranean
[O] Lectin Avoidance: egg or soy in mayo
[x] Oxalate Avoidance
[O] Purine Avoidance: deli meats?

Fleischsalat

A deli-meat salad with a creamy mayo-based pickle sauce.

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Servings:

Calories: 412kcal

Author: Patty

Equipment

Knife
Bowl
Wooden Spoon

Ingredients

½ C thinly slice German pickles 40c, 8k, 0p, 0f
1 T pickle juice
2 C julienne deli meat Saag’s german bologna
¼ C chopped parsley
½ C Thomy or Kiwi Mayonnaise
½ t sugar
salt and pepper to taste
4 Pretzel rolls

Instructions

Mise en Place

I generally mix Italian Mortadella, and German Bologna.
Set up meat and veggie workstations, wash hands. This dish has no cooking.
Slice the onion, chop the parsley.

Mix in a bowl

Thinly slice the German pickles and put in a bowl with the juice.
Cut all the deli meat, I usually stick with no more than 3 types. Add to the bowl.
Then add the mayonnaise, onion, and parsley. Taste, add salt and pepper and more pickle juice as you want.
Combine all the ingredients and let chill in the fridge for ~1 hour.

Serve

Spread on very good bread rolls or baguettes and we would top with some chopped parsley. This is a great and flavorful sandwich.

Nutrition