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Bavarian Wurstsalat. A versionof the popular German Fleischsalat with Bavarian Bauern sausage.
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5 from 6 votes

Wurstsalat - Bavarian Sausage Salad

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).
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Cuisine: German
Servings: 4 -6
Author: Milena & Chris www.craftbeering.com


  • 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


  • To make the Wurstsalat, combine the julienned sausage, dill pickles, red onion and grated apple in a bowl.
  • Mix the dressing by combining and stirring the mayonnaise, mustard, apple cider vinegar, olive oil, pickle juice, dill and parsley and salt and pepper.
  • Add the dressing to the other ingredients and fold until well combined.
  • Boil the potatoes until fork tender (do not allow to turn to mush).
  • Drain, rinse and place in a bowl.
  • Make the vinaigrette by mixing the grated garlic, mustard, olive oil, red wine vinegar, chopped dill and salt and pepper.
  • Pour the vinaigrette over the still warm potatoes. Taste and add more salt and pepper if needed.
  • 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.