Fleischsalat Meat 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.

FLEISCHSALAT - GERMAN MEAT SALAD

Steps:

• Mix mayonnaise, sour cream, mustard, pickle juice, salt, pepper and sugar in a large bowl.
• Peel the onion and cut in half. Slice finely.
• Drain the pickles and cut them into strips.
• Cut the bologna in half and cut into ¼ inch strips.
• Add everything to the bowl and mix well.
• Allow to marinate for a couple of hours in the fridge.
• Serve with fresh bread or rolls.

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).

WURSTSALAT - BAVARIAN SAUSAGE SALAD

Steps:

• 1. Remove the casings from the sausage links then slice them into thin circles or semi-circles (alternatively you can julienne them i.e slice them into thin strips). Thinly cut the onion into circles or semi-circles. Slice or julienne the dill pickles. Finely chop the parsley and chives. 2. In a small bowl whisk together the vinegar, pickle juice, vegetable oil and salt and pepper. 3. In a deep bowl place all the ingredients from step 1 (reserve a bit of parsley and chives for garnish). Add the dressing from step 2 and gently mix everything together. Let marinate for 10-15 minutes. 4. Transfer the sausage salad to a serving plate/bowl and garnish with the reserved chives and parsley. Enjoy with soft pretzels or fresh bread rolls.

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.