5 from 6 votes
Bavarian Wurstsalat. A versionof the popular German Fleischsalat with Bavarian Bauern sausage.
Wurstsalat - Bavarian Sausage Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
A popular Bavarian salad prepared with sausage, dill pickles and a variety of other ingredients. In this version we add apple, onion, fresh dill and parsley and a mayo-mustard based dressing. We add warm potatoes dressed in a garlic vinaigrette and serve it on top of pretzel buns (not required).
Cuisine: German
Servings: 4 -6
Author: Milena & Chris www.craftbeering.com
Ingredients
  • 1 lb cooked finely ground German sausage (smoked preferred), julienned (can substitute with good quality Bologna)
  • 3-4 medium dill pickles julienned
  • 1 small to medium red onion sliced in half and then julienned
  • 1 apple peeled, cored and grated (recommend Gala or similar)
  • fresh dill chopped (to taste)
  • fresh parsley chopped (to taste)
  • 1/3 cup mayonnaise good quality
  • 1 tbsp German mustard or whole grain mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp pickle juice
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1 lb small gold potatoes or fingerlings cleaned up, skin on
  • fresh dill chopped (to taste)
  • 2 cloves garlic peeled and grated (to resemble paste)
  • 2 tbsp German mustard
  • 2 tbsp olive oil
  • 2 tsp red wine vinegar
  • salt and pepper to taste
  • 4-6 Pretzel buns optional
Instructions
  1. To make the Wurstsalat, combine the julienned sausage, dill pickles, red onion and grated apple in a bowl.
  2. Mix the dressing by combining and stirring the mayonnaise, mustard, apple cider vinegar, olive oil, pickle juice, dill and parsley and salt and pepper.
  3. Add the dressing to the other ingredients and fold until well combined.
  4. Boil the potatoes until fork tender (do not allow to turn to mush).
  5. Drain, rinse and place in a bowl.
  6. Make the vinaigrette by mixing the grated garlic, mustard, olive oil, red wine vinegar, chopped dill and salt and pepper.
  7. Pour the vinaigrette over the still warm potatoes. Taste and add more salt and pepper if needed.
  8. Serve the Wurstsalat sandwiched between halved pretzel buns and with a side of the potatoes. Pair with Oktoberfest style beer/Marzen or another German lager.