I absolutely love this recipe because it’s a perfect blend of nostalgic flavors and modern simplicity—it’s like a culinary hug that takes me back to carefree summer picnics. Plus, the combination of creamy Emmental, tangy pickles, and that zingy Dijon dressing is just the kind of delicious contrast that keeps my taste buds doing a happy dance!
There are few things I enjoy more than preparing a tasty Bayrischer Wurst Kase Salat. This robust Bavarian bologna salad takes 200g of bologna-type salami (a specialty of southern Germany), 150g of Emmental cheese, and the following ingredients to make a salad that’s almost a meal.
You also need: 1 red onion, very thinly sliced; 2 crunchy pickles, diced; 3 tablespoons white wine vinegar; 1 tablespoon Dijon mustard; 8 tablespoons neutral oil (like sunflower or canola); salt and pepper to taste; and a handful of chives.
Ingredients
Lyoner sausage (or Bavarian bologna): Packed with protein, and offers a deep meaty taste.
Emmental cheese: Contributes creaminess, is high in calcium and protein.
Offers a sharp, tangy bite with antioxidants: red onion.
Pickles: They impart a punchy, sour flavor and are low in calories.
Vinegar from white wine: Adds acidity, balances the savory richness of both the cheese and the sausage.
Dijon mustard: Contributes a tangy, somewhat spicy depth and is low in calories.
Ingredient Quantities
- 200g Bavarian bologna (or Lyoner sausage), julienned
- 150g Emmental cheese, julienned
- 1 small red onion, finely sliced
- 3-4 small pickles, finely diced
- 2 tablespoons white wine vinegar
- 3 tablespoons vegetable oil
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh chives, chopped (optional)
Instructions
1. Start by getting the dressing ready in a small bowl. Whisk together the white wine vinegar, vegetable oil, Dijon mustard, salt, and pepper until you have a well-blended mixture.
2. Put the julienned Bavarian bologna and Emmental cheese in a large mixing bowl.
3. Thinly slice the red onion and place it in the bowl with the bologna and cheese.
4. Small pieces of pickles are diced and added to the mixture in the large bowl.
5. Decant the dressing you have ready into a bowl with the bologna, cheese, onions, and pickles.
6. Lightly combine all the components in a large bowl, ensuring that the dressing is evenly dispersed and the salad is well integrated.
7. Allow the flavors to meld by letting the salad sit in the refrigerator for at least 30 minutes.
8. Taste the salad before serving to ensure that the seasoning is just right. Adjust if necessary; most likely, you’ll add a bit more salt and pepper to make the flavors pop—and to suit your own predilections.
9. Move the salad to a serving container.
10. If desired, freshly chopped chives can be used for garnish, and the dish can be served chilled or at room temperature.
Equipment Needed
1. Small bowl
2. Whisk
3. Large mixing bowl
4. Cutting board
5. Chef’s knife
6. Measuring spoons
7. Measuring cups
8. Serving container
9. Refrigerator
FAQ
- Q: Can I use a different type of sausage?A: Yes, you can use Lyoner sausage or a type of mild, cooked sausage similar to it in place of Bavarian bologna.
- Q: What if I can’t find Emmental cheese?Emmental can be swapped for with Swiss cheese or any mild, nutty cheese.
- Q: How can I make the salad spicier?A: For added heat, finely chop some jalapeños, or use a spicy Dijon mustard.
- Q: Can I prepare the salad in advance?Q: Can you make chive butter ahead of time? If so, how long can it be made before you need to serve it, and how do you store it?
A: Yes, you can make it a few hours ahead. Just store it in the refrigerator and add chives before serving for freshness.
- Q: How long does this salad keep in the refrigerator?A: An airtight container in the refrigerator will keep the salad well for about 1-2 days.
- Q: Is it necessary to use fresh chives?A: No, but fresh chives take the flavor and color up a notch.
- Q: Can I use a different vinegar in the dressing?Q: Can you sub apple cider vinegar or red wine vinegar for white wine vinegar in a recipe?
A: Yes, you can sub apple cider vinegar or red wine vinegar for white wine vinegar in a recipe.
Substitutions and Variations
You can use mortadella or turkey bologna instead of Bavarian bologna (or Lyoner sausage).
If you would rather not use Emmental cheese, substitute it with Gruyère or Swiss cheese.
Substitute shallots for red onion as a milder option.
Use cornichons or dill pickles instead of the small pickles.
Substitute apple cider vinegar for white wine vinegar to create a unique flavor.
Pro Tips
1. Chill the Ingredients First: Before assembling the salad, chill the Bavarian bologna and Emmental cheese in the refrigerator. This will help keep the salad crisp and refreshing when served.
2. Use High-Quality Pickles: Opt for pickles with a satisfying crunch and a good balance of sweetness and acidity. This will add an extra burst of flavor and texture to the salad.
3. Finely Slice Onions: To mellow the sharpness of the red onion, soak the slices in cold water for 10 minutes before adding them to the salad. This will reduce their bite while maintaining their crunch.
4. Let It Marinate: For deeper flavor integration, prepare the salad several hours before serving and let it marinate in the refrigerator. This will allow all the flavors to meld beautifully.
5. Embellish with Fresh Herbs: While chives are suggested, consider adding other fresh herbs like parsley or dill, which can complement the flavors and add a touch of color to your salad.
Bayrischer Wurst Kase Salat Bavarian Bologna Cheese Salad Recipe
My favorite Bayrischer Wurst Kase Salat Bavarian Bologna Cheese Salad Recipe
Equipment Needed:
1. Small bowl
2. Whisk
3. Large mixing bowl
4. Cutting board
5. Chef’s knife
6. Measuring spoons
7. Measuring cups
8. Serving container
9. Refrigerator
Ingredients:
- 200g Bavarian bologna (or Lyoner sausage), julienned
- 150g Emmental cheese, julienned
- 1 small red onion, finely sliced
- 3-4 small pickles, finely diced
- 2 tablespoons white wine vinegar
- 3 tablespoons vegetable oil
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh chives, chopped (optional)
Instructions:
1. Start by getting the dressing ready in a small bowl. Whisk together the white wine vinegar, vegetable oil, Dijon mustard, salt, and pepper until you have a well-blended mixture.
2. Put the julienned Bavarian bologna and Emmental cheese in a large mixing bowl.
3. Thinly slice the red onion and place it in the bowl with the bologna and cheese.
4. Small pieces of pickles are diced and added to the mixture in the large bowl.
5. Decant the dressing you have ready into a bowl with the bologna, cheese, onions, and pickles.
6. Lightly combine all the components in a large bowl, ensuring that the dressing is evenly dispersed and the salad is well integrated.
7. Allow the flavors to meld by letting the salad sit in the refrigerator for at least 30 minutes.
8. Taste the salad before serving to ensure that the seasoning is just right. Adjust if necessary; most likely, you’ll add a bit more salt and pepper to make the flavors pop—and to suit your own predilections.
9. Move the salad to a serving container.
10. If desired, freshly chopped chives can be used for garnish, and the dish can be served chilled or at room temperature.
