Sausage Salad Recipe (Wurstsalat)

No ratings yet

Sausage Salad Recipe (Wurstsalat)

I show you how to make Wurstsalat at home with a few ingredients. This recipe includes luncheon meat, cheese, and bell pepper and the salad is topped with a light tart simple dressing.

Prep Time10

Total Time10

Course: Main Course, Side Dish, Snack

Cuisine: Austrian, German, Swiss

Diet: Gluten Free

Servings: servings

Calories: 696kcal

Equipment

8" Chef Knife
Cutting Board
Mixing Bowl
Silicone Spatula or spoon to mix it all

Ingredients

1 Onion large
⅓ cup Bell Pepper Optional, I like to use yellow, red, and orange
4 slices Cheese *see Notes or post
1 cup Luncheon Meat i.e cold cuts *see Notes or post
3 Tablespoon Vinegar
1 Tablespoon Oil
Salt to taste
Black Pepper to taste
~1 Tablespoon Chives fresh

US - Metric

Instructions

Slice your onion very fine with a sharp knife or use a mandoline slicer. The onion needs to be cut fine as this adds to the texture experience in this dish. Place the sliced onion into a large mixing bowl.
1 Onion
Slice your bell pepper. These can be a bit thicker cut but don't cut them too thick either. Add the cut bell pepper pieces to your onions.
⅓ cup Bell Pepper
Stack the cheese slices over each other. Cut into half lengthwise and if they are large, cut them to quarter pieces. Pile these all over each other and slice to create small cheese strips (the strips should be about 1 inch/ 2 cm long). Place the cut cheese strips to the onion and bell pepper.
4 slices Cheese
Keep a stack of luncheon meat ready and cut it in the middle into half. Pile the two halves over each other and slice the cold cuts so that you are left with small sausage strips. Add the strips to your bowl with the other ingredients.
1 cup Luncheon Meat
I like to separate the sausage and cheese strips with my fingers a bit so that they mix up better.
Pour the dressing ingredients and seasoning over the ingredients in the bowl. Pour the vinegar and oil over the onion, etc. Season with a sprinkle of salt and pepper.
3 Tablespoon Vinegar, 1 Tablespoon Oil, Salt, Black Pepper
Mix all the ingredients well. The sausage salad should be well coated with the dressing.
Chop your fresh chives and sprinkle over the Wurstsalat when you are ready to serve it. I like the salad cooled.
~1 Tablespoon Chives

Video

Notes

In Austria etc, we use Extrawurst or Lyoner sausage cold cuts. The equivalent to that in the US is Bologna luncheon meat. You can also use Italian Mortadella or other deli meat sausages such as turkey breast or chicken sausages.
The cheese doesn't need to be very flavorful. We like to use Emmentaler and Appenzeller in Europe. Something like Gouda will work well too.
Bell Peppers are optional, but I think they add nice colors, texture, and flavors to the salad. Makes it more juicy too.

Nutrition