If we hear the word salad, we usually imagine a dish that is made of fresh vegetables and salads. Bavarian Sausage Salad it is the exact opposite but in a good way! Apart from the onions, there’ are no raw ingredients in this salad. That means that you can make this salad all year round. And this is what makes this salad special.
The first time when I have tried the Bavarian sausage salad was in Allgäu, one of the most beautiful Bavarian regions. As soon as I saw it, it made my heart beat faster from excitement. In Frankfurt, where I live, the sausage salads are often served with the mayo dressing, and they always seem pretty heavy, so I was curious how the Bavarian one will taste. It didn’t disappoint me, and moreover, it became the best sausage salad I have eaten. Hope that you will have a similar experience after making it!
Bavarian Sausage Salad – Ingredients
The sausage salad comes from the south of Germany, Switzerland and Austria. It is made with this a particular sausage called Lyoner (Fleischwurst), but for this recipe, it can be replaced by bologna sausage or any cooked and finely ground pork sausage for this matter. For the salad, we slice the sausage in the thin and long pieces, and then we mixed them with oil and vinegar dressing, pickles, raw sliced onions, salt and pepper. The salad is traditionally served with mixed bread or potatoes (mashed or pan-fired).
They are few regional variations of the sausage salad that contain additional ingredients. In Swabia, they use blood sausage, in Alsace Emmentaler cheese, and in the north of Swabia, both of them. Also, some sausage salads are made with mayo dressing.
Traditionally Bavarian sausage said was considered a snack. Nowadays because of office hours we tent to eat our warm meal in the evening therefore for me, it makes a perfect lunch. So I would like to encourage you if you are travelling in Germany and have no idea what to eat for lunch just head to the next supermarket or butcher and get yourself a small package of the sausage salad along with a bread roll. This is what I do when I go on holiday around Germany with our caravan.
Bavarian Sausage Salad is also a dish that you can likely find in traditional German restaurants. It will be listed on the starter or appetizer menu.
Bavarian Sausage Salad is undoubtedly proof that a good salad doesn’t have to be made from fresh vegetables. The sausage mixed with raw onions and pickles as well as the oil and vinegar dressing has a freshness to it. You will understand what I mean when you try it!
The Bavarian Sausage Salad is exceptionally versatile. You can eat it as a quick lunch with a bread roll or have it for dinner with some pan-fried potatoes. It is also common to eat it as a snack with a glass of beer wine or apple cider. Either way, it’s going to taste amazing!
I hope that this blog post helpt you to find your perfect recipe for the sausage salad. Please let me know in the comments down below if I have convinced you to try it of you still have your doubts! The good thing about the German sausage salad is that you can enjoy it any time of the year. So you have time to decide. But if I were you, I wouldn’t wait too long:)
To ensure that the Bavarian Sausage Salad turns out as good as the one I had in Allgäu, please make sure that you let the salad rest in the fridge for at least 1h.
Why I love it so much?
Because it makes the quickest lunch or dinner ever!
Traditional Bavarian Sausage Salad
Easy & delicious quick lunch!
- 250 g Fleischwurst or Bologna Sausage or any cooked sausage
- 1 onion
- 3 tbsp oil sunflower
- 2 tbsp white wine vinegar
- 1/4 tbsp sugar or more
- 2 tbsp chives
- salt & pepper
- 80 pickles or 4 medium pickles
Remove the casing from the sausage. Slice the sausage in 0,5 cm (0,2 inches) thin slices and then cut it in stripes.
Peel the onions and cut it lengthwise in thin rings.
Cut the pickles crosswise in half (if you have long cucumbers). Each half cut lengthwise into strips.
Chop the chives.
Mix all ingredients together.
Prepare the dressing
In a separate bowl mix together oil, vinegar, salt, pepper and sugar.
Pour the dressing over the salad, mix it and cover with a cling film. Put it in the fridge for at least 45 minutes.
You can keep the salad for up to 3 days in the fridge or up to 3 months in the freezer.
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