Wurstsalat (German, literally sausage salad) is a tart sausage salad prepared with vinegar, oil and onions. It is normally made from a sort of boiled sausage like lyoner, stadtwurst, regensburger or extrawurst. It is a traditional snack in southern Germany, Alsace, Switzerland and Austria.
To prepare the dish, the sausage is cut into thin slices or strips and placed, along with raw onion rings or cubes, in a vinegar and oil marinade, lightly seasoned with salt and pepper. Common additional ingredients are finely cut gherkins, radishes, parsley or chives. Wurstsalat is normally served with bread and sometimes also with fried potatoes.
Popular variants are the Schwäbischer Wurstsalat (Swabian wurstsalat), which is half composed of blood sausage, and especially the Schweizer Wurstsalat (Swiss wurstsalat), also called Straßburger Wurstsalat (Strasburg wurstsalat) or Elsässer Wurstsalat (Alsacian wurstsalat), and containing Emmental cheese.
- 2 teaspoon white vinegar
- 1 teaspoon sugar
- ¼ cup mayonnaise
- 1 teaspoon mustard (optional)
- 225 g Bologna or Fleischwurst, sliced into noodle-like strips
- 4 x 7 cm sweet gherkins, sliced
- 2 tablespoons minced onion (or 1 medium onion, thinly sliced)
- Stir the vinegar, sugar and mayonnaise together (add mustard if using).
- Mix the bologna with the gherkins and onions and then fold in mayonnaise mixture.
- Place in the refrigerator and allow to rest for an hour or two to blend flavours.