Bold, savory, and wonderfully simple – Wurstsalat, or German sausage salad, is a beloved dish in Southern Germany, Switzerland, and Austria. It’s a satisfying cold salad made from thinly sliced sausage, onions, pickles, and a punchy vinegar-based dressing. Often enjoyed with rye bread and beer, Wurstsalat is a staple of Bavarian beer gardens and Alpine picnic baskets.
This recipe offers a deep dive into Wurstsalat’s cultural background, key ingredients, and how you can prepare this regional favorite in your own kitchen.
The Origins of Wurstsalat Recipe
Wurstsalat originated in Bavaria and Swabia, where it became a clever way to use up leftover boiled sausages like Regensburger or Lyoner. It also has roots in Swiss-German and Austrian cuisines, with slight regional twists like the addition of cheese or cream.
The salad is traditionally served cold and is especially popular in the warmer months. You’ll often find it in Brotzeit (snack) menus at beer halls and mountain huts, accompanied by crusty bread and a tall glass of local lager. Its simplicity and rich flavor make it a hit at potlucks, barbecues, and casual dinners alike.
Want more Southern German flavors? Check out our German Salad Recipes collection for authentic side dishes and picnic fare.
Ingredients for Authentic Wurstsalat Recipe
400 g Lyoner, Regensburger, or bologna-style sausage
1 small red or white onion, thinly sliced
2 tablespoons white wine vinegar
1 tablespoon mild mustard
3 tablespoons sunflower oil
2–3 small pickles (cornichons), finely chopped
Salt and freshly ground pepper
Optional: chives or parsley for garnish
Optional Swiss Variation (Schweizer Wurstsalat):
Add 100 g Emmental or Swiss cheese, julienned or cut into small strips
Kitchen Tools You’ll Need:
Sharp knife
Mixing bowl
Whisk
Spoon or tongs
How to Make Wurstsalat (Step-by-Step Instructions)
Step 1: Slice the Sausage Peel the casing off the sausage if necessary. Cut into thin slices or strips and place in a mixing bowl.
Step 2: Add the Vegetables Add the sliced onions and chopped pickles to the bowl. If using cheese, add it here as well.
Step 3: Make the Dressing In a small bowl, whisk together vinegar, mustard, oil, salt, and pepper until emulsified.
Step 4: Combine and Marinate Pour the dressing over the sausage mixture. Toss well to ensure everything is evenly coated. Cover and refrigerate for at least 30 minutes, preferably 1 hour, to allow the flavors to meld.
Step 5: Serve Serve the salad chilled or at room temperature. Garnish with chopped chives or parsley just before serving.
How to Serve Wurstsalat
Wurstsalat is typically served with slices of rye bread, pretzels, or crusty rolls. It’s ideal for a light summer lunch or as part of a Brotzeit platter. At beer gardens, it’s usually accompanied by a crisp lager or pilsner.
Swiss Style (Schweizer Wurstsalat): Includes strips of Swiss cheese and sometimes a touch of cream in the dressing.
With Radishes: Adds a peppery crunch and extra color.
With Apple Cider Vinegar: Brings out more sweetness – popular in Franconia and Upper Bavaria.
With Paprika: A touch of smoked paprika gives a Central European twist and warmer flavor.
With Sour Cream Dressing: Less traditional but growing in popularity for a richer mouthfeel.
Wurstsalat is a perfect expression of German ingenuity in the kitchen – transforming simple ingredients into a hearty and flavorful meal. Whether you prefer it with or without cheese, with sharp onions or mild pickles, the essence of this salad is all about balance and satisfaction.
