This wurstsalat, or sausage salad is a tangy, savory Bavarian and German delight. It is an original recipe from a restaurant in Munich! Get ready for spring or summer with this classic. Get a pencil handy and take notes- this dish is sure to be a winner at any pot-luck, backyard BBQ or casual picnic in the park: Bunter Wurstsalat; this recipe yields about a gallon or about 30 portions as shown. Adjust as needed.
- 3 Paprika; yellow, green and red
- 3 White onions
- 5 Pickles
- 3-5 Spoons of yellow mustard
- 1 liter of vegetable oil*
- 1/3 Balsamic white vinegar
- 2 Leberkäs loaves**
- Dice the onions and pickles; the cuts are not important as we will be making an emulsion of all this.
- Cut the Paprika Julian
- Thinly slice the Leberkäs, when complete cut thin strips from the slices as shown.
- Make an emulsion of the mustard, oil and vinegar. Taste the emulsion and add more vinegar as needed.
- Add paprika and meat. Stir ingredients evenly and gently.
Serve with a pickle on the side and top the wurst with thinly sliced red onion rings and strips of Swiss or Provolone cheese. The garnishing I used: A few leaves of lettuce, shredded red cabbage, sprouts and garden cress.
*You may wish to use olive oil. I don’t because it is a bit heavy for this dish.
**Leberkäs is a spiced loaf of pressed pork-I will be making a follow up post regarding the history shortly as well as exploring substitutes as many people don’t have access to this meat. In regards to a substitute, it is difficult to say right of the cuff. I would be remiss to say that normal lunch meat is not in the same league as this spiced loaf; Use a quality Bologna meat as a substitute.
Want some more insight in Bavarian cuisine? Check out the Leberkase post!
Cheers! -Foreign Sojourn