📝 About This Recipe
A cornerstone of the German 'Brotzeit' tradition, Fleischsalat is a decadent, creamy meat salad that elevates simple cold cuts into a gourmet experience. This recipe combines julienned Lyoner sausage with tangy gherkins and a velvety homemade mayonnaise dressing, balancing richness with a bright, acidic finish. Whether enjoyed on a crusty sourdough roll for breakfast or as part of a rustic evening platter, it offers a nostalgic taste of authentic German deli culture.
🥗 Ingredients
The Meat & Texture
- 400 grams Lyoner or Bologna sausage (high quality, skinless, cut into 2-inch long matchsticks)
- 150 grams German pickled gherkins (Gewürzgurken) (finely julienned into matchsticks)
- 1/2 piece Small white onion (very finely minced)
- 1 bunch Fresh chives (finely chopped)
The Creamy Dressing
- 150 grams Mayonnaise (high-quality full fat or homemade)
- 2 tablespoons Greek yogurt or Sour cream (to lighten the texture)
- 1 teaspoon Dijon mustard (adds a subtle heat)
- 2-3 tablespoons Pickle juice (reserved from the gherkin jar)
- 1 teaspoon White wine vinegar (for extra brightness)
- 1/2 teaspoon Sugar (to balance the acidity)
- 1/2 teaspoon Sea salt (adjust to taste)
- 1/4 teaspoon Freshly ground white pepper (white pepper is traditional for a clean look)
For Garnish
- 1 sprig Fresh parsley (finely chopped)
- 1 pinch Paprika powder (sweet Hungarian style)
👨🍳 Instructions
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1
Begin by preparing the Lyoner sausage. Slice the sausage into thin rounds (about 3mm), then stack the rounds and slice them into uniform matchsticks (julienne). Place them in a large mixing bowl.
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2
Take the pickled gherkins and slice them similarly into thin matchsticks. Aim for a size consistent with the sausage to ensure a balanced mouthfeel.
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3
Finely mince the white onion. If you prefer a milder flavor, rinse the minced onion under cold water and pat dry to remove the harsh 'bite'.
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4
In a separate medium-sized bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), and Dijon mustard until smooth.
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5
Slowly incorporate the pickle juice and white wine vinegar into the dressing, whisking constantly to create a silky, pourable emulsion.
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6
Stir in the sugar, salt, and white pepper into the dressing. Taste it—it should be tangy and slightly salty.
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7
Add the prepared sausage, gherkins, minced onion, and most of the chopped chives to the large mixing bowl.
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8
Pour the dressing over the meat and vegetable mixture. Use a rubber spatula to gently fold everything together until every strand is evenly coated.
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9
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This 'resting' period is crucial as it allows the flavors to meld and the sausage to absorb the dressing.
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10
Before serving, give the salad a final stir. If it has become too thick, add one more teaspoon of pickle juice to loosen it up.
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11
Taste one last time and adjust salt or pepper if necessary.
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12
Transfer to a serving bowl and garnish with the remaining chives, parsley, and a light dusting of sweet paprika for color.
💡 Chef's Tips
For the most authentic flavor, use Lyoner or Schinkenwurst from a German butcher; avoid using standard American bologna if possible. Always use white pepper instead of black pepper to maintain the classic creamy white appearance of the dressing. If you find the raw onion flavor too strong, you can briefly sauté the onions or omit them entirely, relying on the chives for onion notes. Don't skip the resting time! The salad tastes significantly better after the acids in the dressing have softened the sausage slightly. If making ahead, keep the dressing and solids separate and mix 1 hour before serving to prevent the salad from becoming too watery.
🍽️ Serving Suggestions
Serve on thick slices of crusty German sourdough (Graubrot) or a fresh 'Kaisersemmel' roll. Pair with a side of sharp radishes and a few extra cornichons for a complete 'Brotzeit' platter. Accompany with a cold German Pilsner or a crisp Weissbier to cut through the richness of the mayonnaise. Include it as part of a breakfast spread alongside soft-boiled eggs and a selection of German cheeses. It also works beautifully as a topping for a warm, pan-fried potato pancake (Reibekuchen).