Serves: 4 | Time: 15 min + 30 min chilling
Bavarian sausage salad dressed with a delicate mayonnaise or marinated in vinegar-mustard sauce is a classic Bavarian beer garden staple. No cooking required, just a good sausage and a bit of time to let the flavors come together. My favorite is the one with a creamy mayo. In Germany a sausage type called Lyoner or Fleischwurst is frequently used in the preparation of this easy and delicious salad.
Ingredients
- 1 lb (450 g) knockwurst or bologna from Schaller & Weber
- 1 medium shallot, or small red onion
- 3 large dill pickles, about ¾ cup (90 g)
- 2/3 cup (150 g) mayonnaise
- 2/3 cup (150 g) sour cream or Greek yogurt
- 1 tsp Dijon mustard or to taste
- 1 Tsp pickle juice
- 1 Tbsp white vinegar (optional)
- salt and freshly ground pepper
- 1 tsp sugar
- 2 Tbsp fresh flat-leaf parsley or chives, finely chopped
Preparation
Remove the casing from the knockwurst or bologna if needed. Cut the sausage into thin strips about 2 inches (5 cm) long.Transfer to a large bowl. Chop the shallot or red onion finely. Slice the pickles in strips roughly the same size as the sausage strips. Add shallots and pickles to the sausage bowl.
In a small bowl, whisk together the mayonnaise with the sour cream or Greek yogurt, Dijon mustard, pickle juice, sugar and parsley. Season with salt and pepper. Pour the dressing over the sausage mixture and toss well to coat. If you prefer your salad to be more tangy, add a splash of white vinegar. Cover and refrigerate for at least 30 minutes to allow the flavors to mingle.
Serve cold with a nice dark bread or pretzels.
Notes
Bavarian vs. Swiss: Bavarian Sausage Salad contains no cheese. If you add Emmentaler, you’ve made Swiss Sausage Salad.
Vinegar: White wine vinegar is traditional. Apple cider vinegar gives a slightly milder, fruitier result.
Make ahead: This salad keeps well for up to 3 days in the refrigerator. The flavors actually improve overnight.
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