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Bavarian sausage salad recipe

Bavarian sausage salad recipe

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  • Salad

Called Bayerischer Wurstsalat, this Bavarian sausage salad is quick and easy to make. Serve with fresh, crusty wholesome bread or fresh pretzels.

2 people made this

IngredientsServes: 4

  • 2 tablespoons white wine vinegar
  • 3 tablespoons vegetable oil
  • salt and freshly ground black pepper, to taste
  • 2 large yellow or white onions, thinly sliced
  • 600g Bologna sausage, skin removed and thinly sliced
  • 150g gherkins, thinly sliced, including some of the pickling liquid

MethodPrep:10min ›Ready in:10min

  1. Whisk vinegar, oil, salt and pepper in a large bowl until thick and smooth. Add the onions and stir. Let sit for a few minutes. Add the sausage and pickles and a dash of the pickling liquid.
  2. Marinate for a few hours in the fridge before serving. Adjust the seasoning and serve with crusty wholesome bread or soft pretzels.

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German Wurstsalat

German Wurstsalat (sausage salad) is one of the most traditional German food recipes. Guess what? As so often, there are quite a few variations to this specialty.

Most recipes come from the south of Germany and the bordering countries. There is an Alsatian, a Swiss, a Bavarian and a Swabian version.

Lyoner is the most common sausage used for Wurstsalad, but you can also make it with Fleischwurst or Bierwurst. A good quality of the sausage is essential, of course.

I get a fairly good pre-packed and sliced sausage for this recipe at our supermarket, so it saves me some time for slicing the sausage. :)

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Get ready to prepare your Wurstsalat

Ingredients for 2 servings

  • 300g Lyoner, sliced
  • 1 medium sized onion
  • 6 small pickled gherkins, thinly sliced
  • 2 tablespoons white wine vinegar
  • 1 tbsp liquid from the pickled gherkins
  • 1 tablespoon cold water
  • 2-3 tablespoons sunflower oil
  • salt, coarsely grounded pepper, mild paprika powder


Cut the Lyoner slices into small stripes

Halve the onion and slice thinly

Put sausage, onions and gherkins into a bowl and blend

Put salt, pepper, paprika, oil and the other liquids into a shaker and mix thorougly

Pour the vinaigrette over the sausage and blend

Let the salad rest in the fridge for at least 2 hours, remove it from the fridge 30 minutes before you serve it with fried potatoes or fresh German bread.

Rita's Tip

Prepare this delicious Wurstsalad the day before, it will taste even better because the onions are milder then.


  • Swabian Wurstsalat is made with two different sausages, Fleischwurst and air-dried Blutwurst (black pudding).
  • The Bavarian version is made with Regensburger sausage instead of Lyoner or Fleischwurst. Add 7 sliced radishes and a few cherry tomatoes cut in quarters. Add 5 tablespoons broth and 1 tablespoon mustard to the vinaigrette.
  • For Swiss and Alsatian (or Strassburger) Wurstsalat add 150g sliced Emmentaler cheese.

Now imagine sitting in a beergarden enjoying your Wurstsalat. That's the real Germany!

Fleischsalat is also made with Lyoner or Fleischwurst, plus mayonnaise.
You will never find a Wurstsalat made with mayonnaise!

Vitra Museum

We stopped for lunch here anyway since we had a morning and afternoon guided tour. So there was very little time to hop over to the nearest village for a bite to eat.

And besides, the weather was absolute bliss.

The sun was out and the little restaurant terrace in the shade looked so inviting. And the food that I saw on people’s tables looked very promising as well. So we thought we would try our luck and just enjoy the moment.

How to make this recipe

Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.

  1. Boil potatoes: Boil the potatoes in a large pot covered with an inch of water over high heat until tender, about 20 minutes depending on the size of the potatoes.
  2. Make the dressing: Meanwhile, make the dressing. Cook the bacon in a skillet over medium heat until crispy. Take out the bacon and set it aside, leave the rendered fat in the pan. Add the onion to the pan and saute until translucent but not browned, about 3-4 mins (Image 1). Add beef broth and bring to a simmer. Turn down the heat and add vinegar, mustard, oil, sugar, salt, and pepper (Image 2).
  3. Prep potatoes: Let the potatoes cool slightly so you can handle them. Peel the potatoes. Cut the potatoes into 1/4-inch slices or cubes and put them in a large bowl. (Image 3)
  4. Combine: Pour the hot dressing over the potatoes. Mix the salad gently then fold in the bacon pieces (Image 4). Let the salad sit at room temperature for at least 20 minutes before serving so that the potatoes can absorb the flavor of the dressing.

Recipe Summary

  • 1 (3 pound) German bologna block
  • ½ teaspoon minced fresh chives
  • ½ teaspoon minced fresh parsley
  • ½ teaspoon minced garlic
  • 1 small onion, finely chopped
  • 1 tomato, thinly sliced
  • 4 Polskie Ogorki (Polish Dill Pickles)
  • ½ cup distilled white vinegar
  • 2 tablespoons vegetable oil

Slice the bologna into 1/4 inch thick slices, and then into 1/4 inch strips going down the entire length of the block. It should look like big spaghetti. Place in a serving bowl.

In a medium bowl, whisk together the vinegar and oil. Stir in the garlic, onion, tomato, chives and parsley. Slice the pickles lengthwise into spears, and add them to the dressing. Pour over the bologna, and stir to coat. Cover and refrigerate for 2 hours before serving. Serve cold.

Ingredients Bavarian Fleischkaese Leberkaese Recipe

To make the so called Fleischbraet – for 1kg
60% lean pork
40% fat pork belly or 30% pork belly and 10% Speck without slab

Spices for 1 kg Fleischbraet
22 g curing salt – click to Find Curing Salt Information
3 g white pepper, ground
Ground Spices and herbs, each 0,5 g: Marjoram, Thyme, nutmeg and ginger

ice cubes: at least 300g per 1kg meat

Traditional German sausage often don't sound healthy. However, if you can control what is in them - the amount of fat and filler - you can make them healthier.. Then, you can enjoy the great taste of delicious sausages.

Serve these with some German potato salad on the side . and don't forget the mustard.

Prep Time

Cook Time

Total Time



  • 2 - 3 lb meat (beef, pork, and/or veal, see hints below)
  • ½ cup rolled oats, uncooked
  • ¼ cup water
  • 2 tsp salt
  • ½ tsp each: sage, pepper, thyme, savory


  1. Mix all ingredients together WELL! Literally knead the meat to distribute the spices. 
  2. Cover airtight and refrigerate for about 6 hours (OR use right away - I usually do 'cause I can't wait!). 
  3. Divide into 12 sections and form into patties. 
  4. Pan fry over medium heat, about 5 minutes per side, until cooked. If your patties are fairly thick, you need to cook them longer - covering them for some of the time will make them cook quicker.


  • Other spices to try are: marjoram, cayenne pepper, nutmeg, allspice. Experiment and have fun! This is how you can change these into different German Sausage Recipes - only available at your house!
  • To pre-taste the meat before frying, make a small ½"  - 1" "meatball" and cook on "HI" in the microwave for about ½ - 1 minutes, until done. Although the texture will be tough, you will be able to check the seasonings and if you need to alter any.
  • For the rolled oats, you can use either quick or old-fashioned (which are healthier). You can also increase the amount to 1 cup, but then increase the water to ½ cup.
  • I usually use a mixture of equal parts of beef, pork, and veal. Try using just pork, or beef and pork. If you like them hot, just add more red pepper flakes - or omit them altogether. You've really created a variety of German sausage recipes and can make them kid friendly dinner recipes by satisfying their tastes (and the oats makes it extra healthy.)
  • Mustard and potato salad on the side are musts!

Unless otherwise noted recipe, images and content © Just like Oma |

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Copy and paste the above ingredient list and the number of servings into Calorie Countਏor an approximate calculation.

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There’s something absolutely mouth-watering about having a German meat-and-potato dinner. Get Oma's revised collection of her favorites in German Meat Dishes.

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!

Krautsalat: Bavarian Coleslaw

With the barbecue season upon us, it’s the season to check out some salads – after all, we need to offset all that meat by eating a couple of spoonfuls of healthy stuff on the side. And this cabbage salad does just the trick: cabbage is so incredibly healthy and nutritious, especially when eaten raw. Without mayonnaise or sour cream, this little number becomes so virtuous that you’ll forgive it the fact that it’s full of bacon.

I know this salad as a ‘Bavarian’ salad, Bavaria being our neighbouring ‘Land’ or region. Bavaria is perhaps the most famous German region, with its capital Munich. the October beer festival and the Disney-inspiring Neuschwanstein castle, this is little wonder. Basically, whenever you see people wearing Lederhosen and having large beers for breakfast, chances are that they are either from or in Bavaria, like these guys here.

The relationship between my region, Württemberg, and Bavaria has never been a particularly good one: whereas Bavaria has always been Catholic, Württemberg was reformed. As a result, in most conflicts (and there were many!), Bavaria tended to side with their fellow Catholics, the Austro-Hungarian Empire, fighting against Prussia, whereas we Swabians fought for whoever paid them the most. Although many took this as a sign of opportunism, I’d like to think of it as ‘enterprise spirit’. We consider Bavarians to be sausage-consuming little sinners (claiming that because they can go to confession they end up leading lives of debauchery, like, drinking beer and eating sausages all the time), whereas they (like the rest of Germany) take us for pious little spoil-sports who work and tidy up all the time, in case God catches us out on something.

This is not true. Since the 15th century we have had a special ‘cleanliness’ law in Württemberg that allows the state to take away your property if it is not deemed clean enough, which clearly proves that we are NOT constantly worried about God catching us out, it’s the authorities that might get us. But more of that in my next post.

On the upside, whereas Bavaria only has BMWs (produced in Munich), Württemberg is the home not just of the modern car itself (Daimler and Benz, who invented the high-speed petrol engine, both hail from here) as well as of both Mercedes and Porsche. But that’s about it, in every other aspect we are really just the less good-looking little sibling to the charming Bavaria. In fact, just like between siblings, this whole idea of a rivalry between the two states might, after all, just exist in our (Swabian) heads – similar to the much-fêted football rivalry between England and Germany, which is completely unheard-of in Germany because we are far too busy getting even with Holland.

I wrote a whole post about taking these pictures – simply click on it for the truth behind this blog …

Anyways, to get back to the food, this little salad is delicious enough to forget about all those petty little squabbles for a moment. Unlike coleslaw, it’s not smothered in mayonnaise – but before you even begin to assume that this is a healthy alternative, think no further. Smoked bacon, similar to Italian pancetta, is included in nearly every vegetable dish in Germany. No wonder vegetarians dread visiting this country: whereas everywhere else in the world you can survive on side dishes, in Germany these, too, are contaminated by generous amounts of bacon or similar, which we use to enhance the vegetable dishes’ ‘flavour’. Clearly ‘flavour’ means ‘meat flavour’ here.

Another typical ingredient are caraway seeds: a distant relative of cumin, they give southern German dishes a very distinctive aroma. They also aide digestion, which is always helpful. So, if you are looking for something almost healthy but hearty, effortless to prepare but pretty to look at, look no further: this Bavarian cabbage salad fulfils all your bbq-related requirements.

Bavarian Cabbage Salad (Krautsalat) (serves 6)

  • 1/2 cabbage
  • 20g pancetta or similar
  • 2 tbs vegetable oil
  • 1/2 onion
  • 6 tbs white wine vinegar
  • salt, pepper
  • 1-2 tsp caraway seeds

Cut the cabbage into very fine strips. Dice the onion and cut the pancetta into very fine cubes.

Heat the oil in a medium frying pan, then add the pancetta. Keep the heat fairy low as you don’t want the pancetta to brown, merely to release the fat. After a few minutes, add the onion and keep stirring it until it becomes translucent.

Add the cabbage and stir in all through, then add the vinegar. Once the vinegar is bubbling up remove the pan from the hob and place the salad into a bowl. Season with salt and pepper and the caraway seeds, then cover it and leave it to stand for about an hour.

Before serving, adjust the seasoning if necessary by adding vinegar, salt or pepper. Enjoy with a nice Bockwurst or a Rote Wurst, or no wurst at all.

Notes about this recipe

+ View Larger photo: Mike Yamin

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