Recipes Tips
I have always adored an American Chef Salad. A bed of greens topped with strips of ham, turkey, and cheese and surrounded with some fresh and pickled vegetables.
Maybe that is why I have been so fascinated with Fleischsalat and Wurstsalat, a very simple German dish. Many of the pictures you find on the net don't look so great because they it looks like a goo of Mayo with squiggles. But the idea of the fresh German Wurst or German cold cuts mixed with pickles and onions and things gets my stomach growling.
I was very excited to hear all the tips on what makes a good German meat salad because there is not a huge flavor profile, it is simple things that make it great. For more tips go here
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| Recipes |
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Fleischsalat Basics
You can use a lot of different meats and garnishes for this German specialty. Here is a list and gallery of pictures. |
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Fleischsalat
Thin strips of meat, cheese and pickles with a flavorful
creamy dressing. |
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Chopped Fleiscshsalat
This is a vinaigrette based Fleischsalat that is flavored with onions,
and parsley. |
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One way to serve Fleischsalat is to serve it on bread such as a Broetchen or as I did here on a slice of Pumpernickel. |
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One way I saw a chopped Fleischsalat used is to stuff a boiled egg. the egg yolk half can be placed on top of the Fleischsalat. |
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Fleischsalat from Leberkäse
This filling to top rye bread was made from Leberkäse or a similar one called Fleischkäse. |
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Wurstsalat
Wurst Salat combines sausage slices and cheese, and blends them with a pickle vinaigrette. Makes a great summer salad. |
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Here is a Wurstsalat made with a lower fat
smoked sausage. This is made with Jeanie O
low fat sausae. Use any of the recipes and substitute this fabulous product.
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Wurstsalat from the German Cafe
The German Cafe in Sierra Vista, AZ serves this wonderful salad featuring smoked sausage, Swiss or Edamer Cheese. They serve it often with Potato Pancakes |
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Potato Wurst Salat
This is like a German Potato Salad that has sliced Wurst added to it. Very good! |
Tips for a good Fleischsalat or Wurstsalat
Corliss Cogan writes ....Working in a small gasthaus in Berlin we had a Fleischsalat on the menu that was prepared daily.
It was, as are almost all fleish salats, prepared with Fleischkaese,
( Meat Cheese ), which is actually a type of large sausage baked in a loaf form.Kind of like a cured meat loaf. There were two forms: 1) fein,(fine) which, as the name suggests, was smooth, and the meat was ground very fine and paste- like. and 2) Grob, which means, rough. This was ground through a larger holed grinder and was quite coarse.
To dress the fleish salat you can go two ways: A good vinagrette, ( We would use a little german mustard salt, pepper, dill, a cider-type vinegar and salad oil...nuttin fancy...very basic. The other alternative is a Mayonnaise-based dressing, using salad creme ( a type of mayo ), a smidgeon of mustard, dill seed, pepper,pinch of cayenne, splash of vinegar (sounds like coleslaw?) but not too much...keep it thick.
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Tips Sabine Woren who worked in a Germany making different Wursts.
Sabine likes to use different kinds of wurst, like Jagdwurst and Bierschinken because this gives it a great variety of flavor. She says make sure you use some of the pickle juice. Also popular are the small pickled onions called Silberzwiebeln. |
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Svetlana Fasoult..... said that apples can be as good as pickles. She also says that when she wants to splurge she gets Thomy Mayonnaise a top German brand.
Ully Schiffner Kelly.... I used the lunchmeat cut in thin strips, mayonnaise and some sweet pickle relish mixed together ..it tasted like the kind my Mutti got when we were in Germany
Marianne Link-Alexander... During college I worked in the kitchen. Of a German restaurant, the chef was from Munich and made his Fleichsalat with a Mix od Jagdwurst, bologna and Schinken,sliced thinly, onions, pickles, mayonnaise and a splash of herb vinegar. He always served it with potato salad. I still make it this way, without the potato salad.
Alexandra Blue Baumgart... It needs the swiss cheese in mine and pickles and some juice and vinaigrette as sour as possible. I come from the Oberpfalz and not even the Potato salad has mayo in it. Only vinaigrette.
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