In Germany this is one of those sandwiches I could eat every day of the week and not get tired of it. I love the flavor, texture, and aroma. Key to this is using German Barrel Pickles and cutting the sausage into strips. In Bavaria, I never saw this made with mayo, just the vinegar and pickle juice; sometimes folks would slice in some cheese as well. (By the way, using mayo is traditionally a Northern German thing, rather than something done a lot in Southern Germany.)

Diet

[x] Flexitarian + Omnivore
[O] Vegetarian + Pescatarian
[O] Vegan
[x] Gluten free: gluten free bread
[x] Weight Maint
[x] Keto
[x] Mediterranean
[x] Lectin Avoidance
[x] Oxalate Avoidance
[x] Purine Avoidance

Wurst Salat

Wurst Salat is a sausage salad eaten on a roll that is a tasty pickled meat sandwich.

5 from 1 vote

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Course: Lunch

Cuisine: German

Keyword: pickle meat sandwich, Wurst Salat

Servings:

Calories: 172kcal

Author: Patty

Equipment

Knife
Bowl

Ingredients

2 julienned German Knockwurst
1 thinly sliced medium white onion rings
3 T white wine Vinegar
4 T olive oil
Salt and pepper
2 large diced German barrel pickles
2 T Pickle juice
1/4 C parsley
6 Pretzel rolls (Semmels or Brotchen)

Instructions

First, wash hands, and set up meat and veggie workstations. There is no cooking.
Julienne (or slice the German sausage into nice strips and place into a bowl, then clean up the meat station as this part is over.
Thinly chop the onion into rings and add to the bowl. Dice the pickles and add to the bowl. Dice the parsley and set aside.
Make the dressing by combining the vinegar, oil, pickle juice and mayo, whisk well. Add salt and pepper to taste. Then pour the dressing over the food and mix. Sprinkle the top with the parsley and let sit in the fridge for ~1 hour to cool.
Serve on crunchy bread or for gluten free make a lettuce cup.

Notes

Fleischsalat and Wurstsalat are similar but different. Fleischsalat is mayo based with deli meat while Wurstsalat is vinegar based with sausage. Both serve the same purpose, to put yummy meaty food into my belly!

To vary flavors you can add capers, a bit of German mustard, sprinkle of paprika, or chives. But these additions are not what I grew up with so I prefer the basic recipe.

These are eaten in Semmels which could be pretzel or Kaiser rolls.

Nutrition