Easy German Fleisch Salad Recipes

GERMAN MEAT SALAD - FLEISCHSALAT

Steps:

• Mix the mayonnaise with 1 to 2 tbsp. of pickle water.
• Add the salt, pepper, paprika and Worcesterhsire sauce and mix everything.
• Mix in the onions.
• Cut the pickles into small and very thin slices and add to the mayonnaise mix.
• Cut the mortadella very thinnly and mix with the other ingredients.
• Last, chop the parsley and mix it into the salad.
• You can enjoy it immediately but it tastes best if you chill it for 2 hours.

GERMAN SALAD DRESSING FOR LETTUCE SALAD (SALATSAUCE)

Steps:

• Gather the ingredients.
• In a large bowl, whisk together 1/4 cup heavy cream or half-and-half, 2 teaspoons fresh lemon juice and 2 teaspoons sugar until the sugar dissolves.
• Add a little milk to thin, if necessary.
• Add salad greens and tomatoes and any other ingredients shortly before serving and toss to coat.
• Enjoy!

EASY GERMAN FLEISCH SALAD

Steps:

• Mix all ingredients well in a bowl and refrigerate for at least 1 hour and up to 48 hours.
• See serving tips above.

FLEISCHSALAT (MEAT SALAD)

Steps:

• Finely dice all the ingredients and mix with the mayonnaise.
• Let sit for 30 minutes in the fridge before serving.
• Can be stored in the fridge for about a week.
• Serve on bread (pumpernickel).

GERMAN WURST SALAD

Steps:

• Slice the bologna into 1/4 inch thick slices, and then into 1/4 inch strips going down the entire length of the block. It should look like big spaghetti. Place in a serving bowl.
• In a medium bowl, whisk together the vinegar and oil. Stir in the garlic, onion, tomato, chives and parsley. Slice the pickles lengthwise into spears, and add them to the dressing. Pour over the bologna, and stir to coat. Cover and refrigerate for 2 hours before serving. Serve cold.

GERMAN MEAT SALAD (FLEISCHSALAT)

Steps:

• First remove the sausage casing and slice the sausage into thin strips. Next cut the pickled cucumber into thin strips as well.
• Mix mayonnaise and mustard in a bowl until well combined. Add sausage and pickled cucumber strips and mix well. Season with salt and freshly ground pepper if necessary. Refrigerate for at least 1 hour and serve chilled.