📝 About This Recipe
Transport yourself to a sun-drenched Munich beer garden with this quintessential German 'Brotzeit' staple. This refreshing salad features ribbons of savory Lyoner sausage tossed in a tangy, mustard-forward vinaigrette, elevated by the crunch of spicy pickles and the bite of red onions. Whether you choose the Bavarian style or add Emmental cheese for the 'Swiss' variation, it is the perfect balance of salty, sour, and satisfying flavors.
🥗 Ingredients
The Meat and Cheese
- 500 grams Lyoner or Fleischwurst sausage (peeled and sliced into thin matchsticks)
- 200 grams Emmental Cheese (for Swiss style; sliced into thin matchsticks)
The Vegetables
- 1 large Red Onion (halved and sliced into paper-thin semi-circles)
- 4-5 medium German Pickles (Gewürzgurken) (sliced into thin rounds or matchsticks)
- 1 bunch Fresh Chives (finely snipped)
- 4 pieces Radishes (thinly sliced for garnish and crunch)
The Vinaigrette
- 5 tablespoons White Wine Vinegar (high quality)
- 6 tablespoons Neutral Oil (such as sunflower or canola oil)
- 3 tablespoons Pickle Juice (from the jar of German pickles)
- 1 tablespoon Medium-Hot German Mustard (such as Löwensenf or Thomy)
- 1/2 teaspoon Granulated Sugar (to balance the acidity)
- 1/2 teaspoon Fine Sea Salt (adjust to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (coarsely ground is best)
👨🍳 Instructions
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1
Begin by preparing the sausage. Peel the skin off the Lyoner or Fleischwurst. Slice the sausage into thin rounds (about 3mm), then stack them and cut into uniform matchsticks (julienne).
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2
If making the Swiss-style version, cut the Emmental cheese into matchsticks of the same size as the sausage to ensure a consistent texture.
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3
Peel the red onion, cut it in half from root to tip, and slice it into extremely thin half-moons. If the onion is very sharp, soak the slices in cold water for 5 minutes then pat dry.
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4
Slice the German pickles into thin rounds or matchsticks, depending on your preference for texture.
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5
In a large mixing bowl, whisk together the white wine vinegar, pickle juice, German mustard, sugar, salt, and black pepper until the sugar and salt have dissolved.
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6
Slowly stream in the neutral oil while whisking constantly to create a slightly emulsified, translucent dressing.
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7
Add the prepared sausage matchsticks, cheese (if using), sliced onions, and pickles to the bowl with the dressing.
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8
Gently toss the ingredients using two large spoons until every ribbon of meat and cheese is thoroughly coated in the vinaigrette.
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9
Cover the bowl with plastic wrap and let the salad marinate at room temperature for at least 15-20 minutes. This allows the onions to soften and the flavors to penetrate the meat.
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10
Give the salad one final toss. Taste and adjust the seasoning—you might need an extra splash of vinegar or a pinch of salt depending on the saltiness of the sausage.
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11
Just before serving, fold in half of the snipped chives.
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12
Transfer the Wurstsalat to a serving platter or individual bowls. Garnish generously with the remaining chives and the thinly sliced radishes for a pop of color.
💡 Chef's Tips
Use high-quality Lyoner or Fleischwurst from a German butcher if possible; the texture should be firm and smooth. Don't skip the pickle juice in the dressing—it provides a complex acidity that vinegar alone cannot achieve. Cut your ingredients into uniform matchsticks; this 'Julienne' style is traditional and ensures you get every flavor in every bite. Allow the salad to sit before serving; the 'marinating' phase is crucial for the onions to lose their raw bite and the flavors to meld. If the salad looks dry after resting, add a tiny splash of water or more pickle juice rather than more oil.
🍽️ Serving Suggestions
Serve with thick slices of buttered sourdough rye bread (Graubrot) or a fresh soft pretzel (Brezn). Pair with a cold German Lager, Helles, or a crisp Weissbier to cut through the richness of the sausage. Add a side of Obatzda (Bavarian cheese spread) for a complete 'Brotzeit' platter experience. For a heartier meal, serve alongside warm bratkartoffeln (German pan-fried potatoes). Enjoy as a light summer dinner or a traditional weekend breakfast/brunch.