Best 4 Wurst Salad Recipes

Wurst salad is a versatile dish that can be enjoyed as a hearty meal or a refreshing snack. It is a popular dish in Germany and other parts of Europe, and it is also gaining popularity in other parts of the world. Wurst salad is typically made with cooked sausage, potatoes, and vegetables, and it can be served with a variety of dressings. The type of sausage used can vary depending on personal preference, and common choices include bratwurst, knockwurst, and kielbasa. Potatoes are typically boiled or roasted, and vegetables such as cabbage, carrots, and celery are often added. The dressing for wurst salad can also vary, and common choices include vinegar-based dressings, mayonnaise-based dressings, and mustard-based dressings.

Here are our top 4 tried and tested recipes!

GERMAN WURST SALAD

German Wurst Salad image

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

Ingredients

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

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

WURST SALAT (PORK SAUSAGE AND CHEESE SALAD)

Wurst Salat (Pork Sausage and Cheese Salad) image

This sausage and cheese salad is popular in the Southern German, Swiss and Austrian countries in Europe. The recipe is adapted from a Dr. Oetker recipe. This salad makes a great lunch served with rolls. You can also substitute the pork sausage with cooked chicken sausage or leftover pork loin.

Provided by PanNan

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb onion, peeled and sliced in rings
1/2 lb emmenthaler cheese (Edam or other flavorful mild cheese can be substituted)
12 ounces sausages (must use a cooked sausage, can use summer sausage, a good bologna, knackwurst, or frankfurter)
3 ounces gherkins
4 teaspoons wine vinegar
4 teaspoons water
1 teaspoon mustard (preferably a German mustard or one like Gulden's)
1 teaspoon sugar
salt and pepper
3 tablespoons vegetable oil
2 teaspoons chives, chopped

Steps:

Pour water into a pot and bring to a boil. Place the onion rings in the boiling water and cook for 2 minutes. Pour into a sieve and let drain thoroughly.
Remove any rind from the cheese and cut into strips about 1/4 " X 1".
Remove any skin from the sausage and cut into slices about 1/8" X 1'.
Slice the gherkins about 1/8" thick.
Place the onion rings, cheese strips, and sliced sausage and gherkins in a salad bowl.
Make the dressing by mixing together the vinegar and water, adding the mustard, salt, pepper and sugar, and whisking in the oil.
Pour the dressing over the salad ingredients and mix well.
Refrigerate for at least one hour to let the flavors blend.
Sprinkle with chives before serving.

BAVARIAN WURST SALAD

Bavarian Wurst Salad image

I was thinking about making some fleisch salat, but came across recipes similar to these and made it with what I had on hand.

Provided by PalatablePastime

Categories Lunch/Snacks

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

3/4 lb lebanon bologna or 3/4 lb beef summer sausage
1 small red onion, minced
2 tablespoons snipped chives
4 tablespoons olive oil
2 tablespoons tarragon vinegar
1 large dill pickle, chopped
2 tablespoons German mustard
salt and pepper
paprika (to garnish)

Steps:

Mix and serve with whole grain rolls and butter, or as a sandwich, if you prefer.
Refrigerate for several hours or overnight to blend flavors.

WURST SALAD

Wurst Salad image

This is a very simple but wonderful salad that my Swiss grandmother used to make for me. I'm sure there are many more variations

Provided by susie41

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

1 ring smoked pork sausage
2 hard-boiled eggs, sliced
2 sliced tomatoes
1 green bell pepper, thinly sliced
1 large onion, thinly sliced
vinegar, and oil for dressing
salt and pepper

Steps:

Slice the sausage and gently mix with other ingredients taking care not to break too many of the eggs.
Make a dressing with the oil, vinegar, salt and pepper to taste.
pour over salad and chill for 1/2 hour before serving.
This is lovely just with crusty french bread.

Nutrition Facts : Calories 143, Fat 5.7, SaturatedFat 1.7, Cholesterol 212, Sodium 72.2, Carbohydrate 15.7, Fiber 3.5, Sugar 8.4, Protein 8.6

Tips:

Always use fresh, high-quality ingredients. This will make all the difference in the flavor of your wurst salad.
Don't overcook the wurst. It should be cooked through but still juicy.
Choose a variety of vegetables for your salad. This will add color, flavor, and texture.
Use a light dressing. A heavy dressing will weigh down the salad and make it less refreshing.
Serve the salad immediately. Wurst salad is best when it's fresh.

Conclusion:

Wurst salad is a delicious and easy-to-make dish that's perfect for a summer picnic or potluck. With its simple ingredients and refreshing flavor, it's sure to be a hit with everyone who tries it.