One of my many favourite traditional German recipes.
Bayrischer Wurstsalat is served in restaurants and beer gardens alike. It is often served as part of the Bavarian Brotzeit. Make this German sausage recipe at home and enjoy one of my favourite traditional German food recipes.
It is most common in southern Germany, although, you will find it in other areas too. It doesn't require any cooking so is a great light meal or side dish. Make up a large batch and then you'll have leftovers for the next day.
Wurstsalat literally meaning sausage salad is prepared with vinegar, oil and onions. It is normally made from sausage like lyoner, regensburger or stadtwurst.
To prepare it, the sausage is cut into thin slices and placed, along with raw onion rings or cubes, in a vinegar and oil marinade. Other additional ingredients are chopped gherkins, radishes, chives or parsley. Once prepared it has quite a tart taste and it is always served chilled.
Another variation is the Schwäbischer Wurstsalat (Swabian sausage salad), which is made from a mix of blood sausage and lyoner.
500 g Lyoner or Regensburger sausage
4 dessert spoons oil
2 dessert spoons white wine vinegar
5 g sugar
2 dessert spoons chives
Serve this Bavarian sausage salad with fresh Pretzels, bread or rolls.
Remove the skin from the sausage and thinly slice the sausage. Peel the onions, slice into fine rings and place in a bowl with the sliced sausage.
Mix together the oil, white wine vinegar, freshly ground pepper, salt and a pinch of sugar to make the marinade. Pour the marinade over the sausage and mix carefully. Place the covered bowl in the fridge for at least 30 minutes.
Just before serving chop the chives and sprinkle over the salad.
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