Home Cook Together. Celebrate Life.

GermanAuthentic Cuisine

Fleischsalat

Serves 4 to 6 Salad meat, Salads

Fleischsalat

Fleischsalat is a staple in German homes and delis, a dish that combines the comforting flavors of Lyoner sausage and the tang of pickles. Traditionally enjoyed in the afternoon or as a light evening meal, it is often found on the tables of family gatherings, especially in the southern regions of Germany. This dish encapsulates the simplicity and heartiness of German cuisine, with ingredients that are as straightforward as they are satisfying.

The taste of Fleischsalat is a delightful balance of creamy and tangy, with the mayonnaise and mustard providing a smooth backdrop to the bite of pickles. The hint of sugar and a dash of pickle brine add a subtle sweetness and acidity that elevate the sausage's savory profile. Each forkful offers a satisfying contrast of textures, from the tender sausage to the crisp pickles, seasoned with just the right amount of salt and pepper.

Ingredients

  • 300 gLyoner sausage — julienned
  • 2pickles — julienned
  • 150 gmayonnaise
  • 1 tbspmustard
  • 1 tbsppickle brine
  • 1 tspsugar
  • to tastefine sea salt and black pepper

Method

  1. Begin by slicing 300 g of Lyoner sausage into thin strips, about 5 mm wide. This allows the sausage to absorb the dressing and ensures an even distribution throughout the salad. Next, dice 2 pickles into small cubes, roughly the size of a pea, to add a crunchy texture and tangy flavor.
  2. In a medium-sized mixing bowl, combine 150 g of mayonnaise, 1 tbsp of mustard, and 1 tbsp of pickle brine. Add 1 tsp of sugar to balance the flavors. Whisk these ingredients together until you have a smooth, creamy dressing that clings to the whisk.
  3. Add the sliced sausage and diced pickles to the bowl with the dressing. Toss the ingredients gently using a large spoon or spatula, ensuring that the sausage and pickles are evenly coated without breaking apart.
  4. Taste the mixture and season with fine sea salt and black pepper according to your preference. Remember that the pickles and sausage already contain salt, so add sparingly at first.
  5. Allow the Fleischsalat to rest in the refrigerator for at least 30 minutes. This resting period helps the flavors meld together, resulting in a more cohesive taste.
  6. Before serving, give the salad a final gentle toss to redistribute the dressing. Optionally, garnish with fresh herbs like chopped parsley or chives for a burst of color and freshness. Serve chilled as a side dish or a light meal.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore German cuisine