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Tuesday, October 29, 2013

How to Make Wurstsalat #2

Marco and I decided to try making Wurstsalat again. This time, however, we had to do it without the pre-sliced Lyoner that we picked up last time in Southern Germany. Instead, we got Fleischwurst. I did some research to figure out the difference between Fleischwurst and Lyoner, and here is what I found:
Fleischwurst, known as German Bologna outside of Germany, differs from traditional bologna due to various seasonings, most typically from garlic being added to the recipe. Other varieties, such as the French variation "Saucisse de Lyon," which is known as Lyoner in Germany and Switzerland, usually do not contain a noticeable amount of garlic like Fleischwurst does, and they are also typically an off-white color, as they do not contain nitrates (which give cooked pork its pink color).
So basically this one has a garlic flavor and is packed with nitrates. Delicious. The Fleischwurst came packaged in a plastic casing and was about two inches in diameter. So I had to cut it into thin strips for the Wurstsalat.

Slicing Fleischwurst for Wurstsalat

Then I also sliced a small onion, some Emmentaler cheese, and pickles. If you compare this with our Wurstsalat last time, you can see that the new ingredient is tomatoes. This was a special request by Marco.

Ingredients for Wurstsalat: onions, cheese, pickles, and tomatoes

Like last time, Marco was also in charge of seasonings. He added some olive oil, salad seasoning, salt, pepper, pickle juice, and paprika. He may have been a little too heavy-handed with the paprika, because all of the ingredients turned slightly orange. However, it was delicous. Marco said he though it was a lot better than last time, which makes me happy! 

The finished second attempt at making traditional German wurstsalt.

So my second attempt at mastering the German kitchen and making one of my German boyfriend's favorite dishes was a success! I guess I should probably start to branch off into other tradtional German dishes, however.

What do you think I should try next? Maybe some home-made sauerkraut? (yuck!)

This post is featured on the Young Germany Expat Bloggers Blog Hop.


  1. Yuck is right, you have to ferment that stuff.

  2. Not many germans make their own Sauerkraut. You need special equipment and a cold room and it is a lot of work.
    Better you try something else. What about Rinderrouladen mit Spätzle or Knödel? What about Kässpätzle or if your boyfriend is from Hamburg: Labskaus.
    Have you tried Bratkartoffeln yet?

    1. Rinderrouladen is a good idea! Of course we've made Bratkartoffeln. We have some homemade Schmalz, and it makes for the best Bratkartoffeln.

      I had to ask my boyfriend about Labskaus, and the way he described it, it doesn't sound very appetizing... Also, he is Schwaben, so the Spätzle and Leberkäse is more his thing :)

      Thanks for the suggestions!

  3. Your Wurstsalat looks great :) The tomatoes really make it pop. I normally use Lyoner of Leberkäse, I think both work well. I was planning to post a Schweizer Wurstsalat this summer, which is what it's typically called when cheese is added. I'm very happy to have found your blog!

    1. You're right, it should be called Schweizer Wurstsalat. Although in our household, it is really the only way to properly enjoy Wurstsalat :)

      I have had it with Leberkäse as well, which is really nice. The people in the south are lucky to have the pre-sliced Lyoner, which makes Wurstsalat preparation super easy. Up here in the north (where everything is about fish and Wurstsalat is not so popular), we do not have as many options.

    2. It is available pre-sliced here where we live but my husband doesn't care for the packaged pre-sliced. So I slice away :) I prefer it with cheese too!

  4. Spetzle! Surprisingly easy and easily bavarian! I brought home a Spetzle hotel (I think thats what it was called) and have yet to mess it up! Just make sure you put plenty of salt in the water :)

  5. My boyfriend is Swabian, which is the home of Spätzle. I had no idea what you are talking about, since I don't really eat it (let alone make it), but he said it is called a Spätzle Hobel. Guess I would have to get one of those before trying it out myself...


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