Wurstsalat Recipes

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HEIDELBERG WURSTSALAT

Given to me while working in Weisloch, Germany Serve chilled or right after it's made. Best the next day.

Provided by Crab Guy

Categories     Spreads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9



Heidelberg Wurstsalat image

Steps:

  • cut bologna into thin strips about 4mm wide.
  • dice swiss cheese into cubes.
  • dice tomatoes.
  • dice onions.
  • add olive oil and red wine vinegar.
  • mix well.
  • add salt and pepper to taste.
  • Serve chilled or right after it's made.

Nutrition Facts : Calories 855, Fat 70.7, SaturatedFat 31.3, Cholesterol 154.3, Sodium 2063.3, Carbohydrate 17.5, Fiber 1.8, Sugar 5.5, Protein 37.2

2 lbs german bologna
1 lb swiss cheese
5 medium tomatoes
2 medium dill pickles
1 large onion
3 tablespoons olive oil
1/3 cup red wine vinegar (or Oil of Maggi)
salt, to taste
black pepper

BAYERISCHER WURSTSALAT (BARVARIAN SAUSAGE SALAD)

Make and share this Bayerischer Wurstsalat (Barvarian Sausage Salad) recipe from Food.com.

Provided by Julesong

Categories     Vegetable

Yield 4 serving(s)

Number Of Ingredients 12



Bayerischer Wurstsalat (Barvarian Sausage Salad) image

Steps:

  • Cut the knockwurst into small cubes.
  • Mince the pickles and onion.
  • Mix together the vinegar, mustard and oil.
  • Add salt, pepper, paprika and sugar.
  • Adjust seasonings if desired.
  • Add the capers; mix well.
  • Stir in the chopped knockwurst, pickles, and onions.
  • Just before serving, garnish with chopped parsley.

Nutrition Facts : Calories 256.5, Fat 22.8, SaturatedFat 6.7, Cholesterol 34.1, Sodium 1211.6, Carbohydrate 6, Fiber 1.1, Sugar 1.9, Protein 7.1

1/2 lb knockwurst, Cooked / Cooled
2 pickles
1 medium onion
3 tablespoons vinegar
1 tablespoon Dijon mustard, Prepared
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon sugar
1 tablespoon capers
1 tablespoon parsley, Chopped

GERMAN WURST SALAD

This is a German meat salad that is really easy to prepare. Bologna, pickles, tomatoes and chives in a charming vinaigrette dressing.

Provided by MEAF0RDM0

Categories     Salad

Time 2h20m

Yield 6

Number Of Ingredients 9



German Wurst Salad image

Steps:

  • Slice the bologna into 1/4 inch thick slices, and then into 1/4 inch strips going down the entire length of the block. It should look like big spaghetti. Place in a serving bowl.
  • In a medium bowl, whisk together the vinegar and oil. Stir in the garlic, onion, tomato, chives and parsley. Slice the pickles lengthwise into spears, and add them to the dressing. Pour over the bologna, and stir to coat. Cover and refrigerate for 2 hours before serving. Serve cold.

Nutrition Facts : Calories 765.2 calories, Carbohydrate 5.2 g, Cholesterol 131.8 mg, Fat 69.3 g, Fiber 0.5 g, Protein 28 g, SaturatedFat 28.1 g, Sodium 2630.1 mg, Sugar 4.3 g

1 (3 pound) German bologna block
½ teaspoon minced fresh chives
½ teaspoon minced fresh parsley
½ teaspoon minced garlic
1 small onion, finely chopped
1 tomato, thinly sliced
4 Polskie Ogorki (Polish Dill Pickles)
½ cup distilled white vinegar
2 tablespoons vegetable oil

SWISS WURSTSALAT (SAUSAGE SALAD)

A flavorful main-dish salad. In some places, cervelas sausage is called cervelat. The Swiss butcher at my local German deli tells me that what is called Knackwurst is actually Swiss Cervelat. Although the original recipe says not to cook or grill the sausage but rather use it "raw", I would make sure the sausage is pre-cooked or smoked and not actually raw. (Raw pork, eeww) Also, you can use only emmenthaler (swiss) cheese and gruyere if tilsiter is unavailable, just adjust amounts. I don't know why the food.com memory banks call it "knackwurst of frankfurter" but do NOT use hot dogs!!

Provided by Linky

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 19



Swiss Wurstsalat (Sausage Salad) image

Steps:

  • Put the vegetables and the cheese in a bowl and mix them well.
  • Make the sauce with all the ingredients mentioned above, from pepper to oil and stir well.
  • Pour the sauce over the salad and mix well.
  • Peel the eggs and cut them into slices.
  • Cut the tomatoes and use them together with the eggs for decoration.
  • Sprinkle the chives over the salad.

1 bunch red radish, cut into slices
2 carrots, cut into slices
1/4 lb emmenthaler cheese, cut into small pieces
1/4 lb gruyere cheese, cut into small pieces
1/4 lb tilsiter cheese, cut into small pieces
3 knackwurst of frankfurters, cut into slices (Swiss pork sausage -see description)
1/2 cucumber, cut into small pieces
4 potatoes, boiled, cut into small pieces
1/4 teaspoon pepper
1 tablespoon mustard
1 onion, chopped
1 garlic clove, pressed
1/4 teaspoon salt
1 teaspoon lemon juice
4 tablespoons vinegar
5 tablespoons oil
1 -2 egg, cooked hard
2 tomatoes
1 teaspoon chives, minced

WURSTSALAT

Since I am originally from Germany, I would like you to try out this recipe. It is called wurstsalat, or in English, sausage salad. It is a German recipe.

Provided by elisabeth the only

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7



Wurstsalat image

Steps:

  • Cut hot dog, pickles and cheese in eatable pieces.
  • Chop onion and add to the hot dog mix.
  • Season it with salt, pepper, vinegar and water.
  • Seasoning depends on individual taste.

Nutrition Facts : Calories 664.6, Fat 53.2, SaturatedFat 25.8, Cholesterol 124.7, Sodium 2265.1, Carbohydrate 13.8, Fiber 1.2, Sugar 8.2, Protein 32.3

1 lb hot dog
1 chopped onion
4 pickles
10 slices swiss cheese, cut in strips
salt and pepper
vinegar
water

More about "wurstsalat recipes"

SAUSAGE SALAD (BAVARIAN WURSTSALAT) AUTHENTIC RECIPE
2020-09-24 In a deep bowl place all the ingredients from step 1 (reserve a bit of parsley and chives for garnish). Add the dressing from step 2 and gently mix everything together. Let …
From craftbeering.com
5/5 (9)
Total Time 25 mins
Category Beer Garden Menu
Calories 281 per serving
  • Remove the casings from the sausage links then slice them into thin circles or semi-circles (alternatively you can julienne them i.e slice them into thin strips). Thinly cut the onion into circles or semi-circles. Slice or julienne the dill pickles. Finely chop the parsley and chives.
  • In a deep bowl place all the ingredients from step 1 (reserve a bit of parsley and chives for garnish). Add the dressing from step 2 and gently mix everything together. Let marinate for 10-15 minutes.
  • Transfer the sausage salad to a serving plate/bowl and garnish with the reserved chives and parsley. Enjoy with soft pretzels or fresh bread rolls.

SWISS WURSTSALAT (SAUSAGE SALAD) - THE DARING GOURMET
2019-01-05 Pour the vinaigrette over the salad. Toss to thoroughly coat the salad, add more salt and pepper to taste, and then chill for at least an hour before serving, giving it another couple …
From daringgourmet.com
5/5 (7)
Category Entree, Lunch, Salad
Cuisine Austrian, German, Swiss
Calories 374 per serving
  • Slice the meat, cheese, pickles, onions and place them in a bowl with the chopped parsley. Pour the vinaigrette over the salad. Toss to thoroughly coat the salad, add more salt and pepper to taste, and then chill for at least an hour before serving, giving it another couple of stirs.
  • Serve the Swiss Wurstsalat cold or at room temperature with some crusty bread for lunch for as a light dinner. (Omit the bread for low carb or keto.)

WURSTSALAT (SWISS/GERMAN SAUSAGE SALAD) - RECIPES FROM …
2021-03-31 Make the dressing. Now prepare the dressing. For that, add the white wine vinegar, oil, pickle juice, salt, and pepper to a small bowl. Mix everything well then pour it over …
From recipesfromeurope.com
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Calories 447 per serving
Category Salads
  • Cut the sausage into slices (if it isn't already sliced) and then into thin strips. Cut the swiss cheese and the baby dill pickles into thin strips as well. Place everything into a large mixing bowl.
  • Peel the onion and chop it into very small cubes or thin strips and add them to the bowl as well.
  • Now prepare the dressing. For that, add the white wine vinegar, oil, pickle juice, salt, and pepper to a small bowl. Mix everything well then pour it over the ingredients in the large bowl.

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