German Sausage Salad Wurstsalat Recipe
Wurstsalat is a popular sausage salad from southern Germany made with sausage, cheese and pickled cucumbers in a tangy dressing. It’s often served in beer halls as a substantial snack with a mug of beer instead of a hot meal. The flavours are reminiscent of a mix between a Polish ham salad and herring in vinegar, just without the fish.
This Wurstsalat is quick to prepare, very satisfying and full of contrasting textures – tender sausage, firm cheese and crunchy pickles in a tangy-savoury dressing. It’s ideal when you want something more substantial than a typical salad but don’t feel like cooking a hot meal.
Chef's tips
Use good-quality sausage and cheese, as they are the main flavour carriers. Slice everything quite thinly so the dressing coats each piece well. If the salad tastes too sharp, add a little more sugar or a splash of water to balance the acidity.
How to serve
Serve well chilled on a large platter with plenty of fresh bread, pretzels or rustic rolls. It’s perfect for a casual evening with friends, a beer garden-style meal at home or as part of a cold buffet.
Ingredients
- sausage frankfurter-style or mortadella in a piece, skin removed - 300 g
- yellow cheese in a block, such as Edam or Gouda - 150 g
- pickled cucumber medium - 3 pieces
- onion red or white - 1 piece
- wine vinegar white or red wine vinegar - 3 tablespoons
- oil sunflower or rapeseed - 4 tablespoons
- mustard mild, e.g. delicatessen-style - 1 teaspoon
- sugar - 0.5 teaspoons
- salt to taste
- black pepper to taste
- chives chopped - 2 tablespoons
- water cold, boiled - 2 tablespoons
Preparation
- Cut the sausage into thin strips or half-slices so they are easy to pick up with a fork.
- Cut the cheese into thin strips of a similar length to the sausage.
- Cut the pickled cucumbers into thin sticks or half-slices and squeeze out excess liquid so the salad doesn’t become watery.
- Halve the onion and slice it into very thin half-rings.
- In a large bowl mix the sausage, cheese, cucumbers and onion.
- In a separate small bowl combine the vinegar, water, oil, mustard, sugar, a pinch of salt and pepper. Whisk vigorously with a fork or small whisk for about 30 seconds until the dressing is smooth and slightly thickened.
- Pour the dressing over the salad and mix thoroughly so all the ingredients are coated.
- Sprinkle with chopped chives and gently mix again.
- Refrigerate the salad for at least 30 minutes to let the flavours meld. Taste before serving and adjust with extra salt and pepper if needed.
Storage
Store the salad covered in the fridge and eat within 2 days. Stir before serving, as the dressing may separate slightly.
