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Wurstsalat vs. Fleischsalat ~ Meat Salads
➤ by Oma Gerhild Fulson
Wurstsalat ... a traditional meat salad from southern Germany. In the north, it's Fleischsalat. Both are wonderfully different and delicious! However, this is sometimes not the case and a southern one will have mayo and a northern one not! Try them both. Then, choose your favorite.
There are so many variations for both of these. Check below for lots of ideas on making this meat salad that's traditionally just served with some German bread or buns. As well, one of our Facebook fans sent in the one his wife makes. The recipe is below and a photo collage, as well.
Tips on Making Meat Salad
Here are some optional additions ...
- 2 hard boiled eggs, sliced
- 1 apple, diced or grated
- ½ lb Gouda or Edam cheese, shaved or julienned
- add a bit of sugar to taste
- add some pickle juice from the jar
- add some dill
- use leftover sausage or other meat
- add chopped chives
- a bit of chopped cucumber
Check out the recipe that Garry Brotschul sent in. He calls it Bayerisches Fleischsalat, but I think most would call it Bavarian Wurstsalat! You check it out and let me know what you'd call it!
Grab your copy of Oma's favorite salads in her Summer Salads e-Cookbook.
Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!
Oma says:
Can't find any good German bread?
I like to make my Artisan Bread. It's so easy to make (just have to allow time for the resting and rising) ... and it almost tastes like German Brötchen. It goes so good with both of these meat salads!
Ready to make some Wurstsalat?
1. Oma's Wurstsalat
Wurstsalat ... a traditional meat salad from southern Germany. Traditionally, it's made without mayonnaise as most salads in the south.
Prep Time
15 minutes |
Cook Time
none |
Total Time15 minutes |
Ingredients:
- 1 lb cooked salami or ring bologna
- 2 large pickles, German if available
- 1 large onion
- 3 tbsp white wine vinegar
- 4 tbsp sunflower oil
- salt, pepper
- fresh parsley to garnish
Instructions:
- Cut bologna into thin strips (julienned) or thin slices
- Dice pickles
- Cut onions into thin rings
- Put bologna, pickles, and onions into a bowl and gently mix together.
- Make a salad dressing by mixing together the vinegar and oil. Season with salt and pepper. Pour over Wurstsalat and mix. Sprinkle with the chopped parsley and let sit about ½ hour in fridge before serving.
- Serve with German bread, pumpernickel, or buns.
* * * * *
Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
Want Nutritional Information?
Copy and paste the above ingredient list and the number of servings into Calorie Count for an approximate calculation.
Need Help Doing Conversions?
Make it easier to convert between cups and grams, etc. Use this site to give you all the different conversions for the different types of ingredients.
Ready to make some Fleischsalat?
2. Oma's Fleischsalat
Fleischsalat ... a traditional meat salad from northern Germany. Traditionally, it's made mayonnaise as most salads in the north.
Prep Time
10 minutes |
Cook Time
none |
Total Time10 minutes |
Ingredients:
- 1 lb cooked salami or ring bologna
- 2 large pickles, German if available
- about 5 tbsp mayonnaise, German if available
- about 1 tbsp mustard, German if available (optional)
Instructions:
- Either dice or cut meat into thin strips (julienned)
- Either dice or cut pickles into thin strips (julienned)
- Mix together the mayonnaise and mustard (if using)
- Mix everything together and let sit about ½ hour in fridge.
- Serve with German bread, pumpernickel, or buns.
* * * * *
Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
Want Nutritional Information?
Copy and paste the above ingredient list and the number of servings into Calorie Count for an approximate calculation.
Need Help Doing Conversions?
Make it easier to convert between cups and grams, etc. Use this site to give you all the different conversions for the different types of ingredients.
3. Christian's Rindfleisch Salat (Beef Salad)
One of our German Facebook fans, Christian Spallek, sent in the above photos and instructions of the Rindfleisch Salat (Beef Salad) made by his wife.
He says that whenever she makes a Beef Soup (one of his favorites), she’ll buy double the meat. She’ll take half the cooked meat (about 1.5 lb) as leftovers for her delicious and easy Beef Salad, made just the way her mother makes it.
- First the cold meat gets diced into small pieces
- Add 2 diced medium red onions and several diced pickles (as much as you like)
- Take 3 hard-boiled eggs, cut into small pieces and add
- Season with Maggi, salt, and pepper
- Add white or red vinegar (depending on your taste) and some (up to 6 spoons) good sunflower oil.
- Mix it well and put in the fridge for 2 - 3 hours.
- Good with Bratkartoffeln (German fried potatoes) and a glass of fresh beer. Guten Appetit!
Leave a comment about this recipe or ask a question?
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I pop in all the time as well, to chat and to answer questions.
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Hi, I'm Oma Gerhild! I'm a food writer and cookbook author, always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result. Read more
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