Germany Wurstsalat (Sausage Salad)
Wurstsalat, or sausage salad, is a traditional German dish that is both hearty and tangy, often enjoyed as a light meal or snack. This salad is made with thinly sliced sausages, typically a type of cooked or cured sausage, combined with finely sliced onions. The ingredients are tossed in a flavorful dressing made from vinegar, oil, mustard, and seasonings including salt, black pepper, and sometimes paprika or caraway seeds. Variations may include pickles, cheese (such as Emmental), or chopped herbs such as chives. Wurstsalat is commonly served with crusty bread or soft pretzels and is a favorite dish in beer gardens, especially in southern Germany and Austria. Its simple yet bold flavors make it a beloved part of German cuisine, reflecting the country’s love for sausage and its knack for creating satisfying dishes with minimal ingredients.
Recipe Servings: 4
+ 1 hour resting
Ingredients
- 3 Tbsp (45 ml) apple cider vinegar and/or malt vinegar
- 3 Tbsp (45 ml) pickle juice from German pickles
- 2 Tbsp (30 ml) sunflower oil
- 2 tsp (10 g) yellow mustard
- ½ tsp (2 g) sugar
- ¼ tsp (1.5 g) salt
- ¼ tsp (0.6 g) ground black pepper
- 10 oz (283 g) cervelat sausage, thinly sliced into strips
- 8 oz (227 g) Emmental cheese, cut into strips
- 6 oz (170 g) German pickles, cut into strips
- 1 yellow onion, halved and thinly sliced
- 3 Tbsp (3.8 g) chopped fresh parsley
- Chopped chives, as needed for garnish (optional)
Directions
- Whisk together vinegar, pickle juice, sunflower oil, mustard, sugar, salt, and black pepper in a small bowl to create the dressing.
- Place sausage, cheese, pickles, onions, and parsley in a large bowl, tossing to combine.
- Pour dressing over the salad, mixing until well combined.
- Taste salad and adjust seasoning if necessary.
- Chill salad in the refrigerator for at least 60 minutes.
- Stir salad, sprinkle it with chives (if using), and serve cold or at room temperature.
Notes
- Other types of sausage, such as Lyoner, bologna, or Regensburger, may be used in place of cervelat.
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