Fleischsalat German Meat Salad Recipe

This recipe brings back nostalgic vibes with its perfect blend of creamy, tangy, and savory flavors that remind me of family picnics and casual get-togethers. Plus, it’s ridiculously easy to whip up, making it an ideal go-to for impressing friends at impromptu gatherings without spending hours in the kitchen!

Meat salad is a tantalizing German dish that I adore for its interplay of textures and flavors. With 200g of thinly sliced bologna, 100g of sweet pickles, and a whisper of finely chopped onion, it’s deliciousness incarnate.

Yet, when it comes to my mostly surefire method for rendering this dish, I often rely on 150g of creamy mayonnaise and a vinaigrette made with tangy pickle juice for mixing it all together. And satisfyingly, it gets even more rich, decadent, and creamy when you do so.

Ingredients

Lyoner sausage or bologna:
High in protein, lends an umami punch.

Pickles:
Supply a tart, sour flavor and are minimal in calories.

Onion:
Provides a gentle sting and is rich in antioxidants.

Mayonnaise:
Smooth consistency, provider of beneficial fatty acids.

Mustard:
Sharp and subtly spicy.

Ingredient Quantities

• 200g Lyoner sausage or bologna, cut into thin strips
• 100g pickles, diced
• 1 small onion, finely chopped
• 150g mayonnaise
• 1 tablespoon mustard
• 1 tablespoon pickle juice
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. In a large mixing bowl, combine the diagonally sliced Lyoner sausage or bologna with the diced pickles.

2. Finely chop the onion and add it to the bowl with the sausage and pickles.

3. In a different small bowl, stir the mayonnaise and mustard together until completely mixed and without lumps.

4. Over the sausage, pickles, and onions, pour the mixture of mayonnaise and mustard.

5. For an added punch of flavor, incorporate the brine into the salad.

6. Lightly combine the components of the salad until the whole thing is uniformly dressed.

7. Add salt and freshly ground black pepper to taste, and toss the salad until well mixed.

8. Plastic wrap or a lid can be used to cover the bowl, which can then be refrigerated. Refrigeration can be at least 30 minutes, done to meld the flavors in the salad.

9. Just before serving, stir the salad one last time to mix the ingredients.

10. Serve as a side dish or a savory topping for crusty bread. Great as a first course or a light main dish. May be served warm or chilled.

Equipment Needed

1. Large mixing bowl
2. Small bowl
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cup or kitchen scale
7. Spoon or spatula for mixing
8. Plastic wrap or a lid for covering the bowl

FAQ

• What is the best type of sausage to use?To prepare a true Fleischsalat, one is supposed to use Lyoner, or bologna. The mild flavor of these types of sausage complements the other ingredients in the salad.
• Can I substitute the mayonnaise with a different ingredient?Certainly, you can use a lower-calorie option, such as Greek yogurt or a mayonnaise substitute, but the taste may be a tad different.
• How long can Fleischsalat be stored in the refrigerator?Generally, it can be stored up to 3 days in an airtight container. Keep it chilled for maintaining aroma and flavor.
• Is there a vegetarian version of this salad?Indeed, it is possible to substitute tofu or a soy-based deli slice for the sausage to create a vegetarian iteration of this dish.
• What can I serve Fleischsalat with?Fresh bread rolls and pretzels make a perfect pairing with this dish, but you can also serve it as a light meal on a bed of lettuce.
• Can I add other vegetables to the salad?Definitely! Components like the bell pepper or radish can introduce wonderful crunch and flavor.

Substitutions and Variations

To substitute for Lyoner sausage or bologna: Use smoked turkey breast or cooked ham, sliced very thin.
To make pickle relish, use cornichons or dill pickles, finely chopped.
To make a lighter version of mayonnaise, substitute with Greek yogurt, and to make it plant-based, use vegan mayonnaise.
For mustard: Use Dijon mustard or whole grain mustard for a different flavor profile.
Lemon juice or apple cider vinegar can substitute for the bit of acidity found in pickle juice.

Pro Tips

1. For an added depth of flavor, consider lightly toasting the sliced sausage in a pan before adding it to the salad. This can bring out more of its savory flavor and add a slight crisp texture.

2. Incorporate some finely chopped fresh herbs like parsley or chives into the salad for a touch of freshness and color. This can enhance the overall taste and presentation.

3. If you’re a fan of a bit of heat, try adding a small amount of finely diced jalapeños or a pinch of cayenne pepper to the dressing for a subtle spicy kick.

4. When mixing the mayonnaise and mustard, try using a small whisk or a fork to ensure a completely smooth and creamy texture. This will make the dressing coat the salad ingredients more evenly.

5. For a different twist, try using half mayonnaise and half Greek yogurt to create a lighter, tangier dressing that still provides a creamy consistency.