Ever had one of those days where you're craving something savory, a touch creamy, and oh-so-German? I have the perfect fix for you: Fleischsalat. This isn’t your regular, everyday salad. Oh no. We’re talking about a delightful mix of sliced cold meats, crunchy pickles, and a creamy mayo dressing that’s to die for. Think of it as the lovechild of a deli counter and a fresh salad bowl.
Perfect for sandwiches, snacking, or even straight from the bowl (we won’t judge). It’s hearty, flavorful, and just the right amount of decadent. Ready to dive into this German delicacy? Let's whisk our way through!
Learn how to make this German favorite snack named “Fleischsalat”. It only takes 10 minutes to throw together. “Fleischsalat” is a kind of sandwich spread that consists of bologna, mayonnaise, onions and pickles. You can find it in any German supermarket and every German butcher.
How to pronounce "Fleischsalat"?
Listen to this audio file to hear how to say "Fleischsalat" in German.
How to make German Meat Salad aka Fleischsalat Video Tutorial
Authentic German Fleischsalat Recipe
Recipe
Fleischsalat - German Meat Salad
Ingredients
- 2 pounds bologna slices
- 1 large onion
- 24 oz. bread and butter pickles
- ⅔ cup mayonnaise
- ⅔ cup sour cream
- 1 tbsp. mustard
- 1 tbsp. pickle juice
- 1 tbsp. salt
- 1 tsp. pepper
- 1 tbsp. sugar
- 1 tbsp. chopped parsley or other herbs of your choice. optional
Instructions
- Mix mayonnaise, sour cream, mustard, pickle juice, salt, pepper and sugar in a large bowl.
- Peel the onion and cut in half. Slice finely.
- Drain the pickles and cut them into strips.
- Cut the bologna in half and cut into ¼ inch strips.
- Add everything to the bowl and mix well.
- Allow to marinate for a couple of hours in the fridge.
- Serve with fresh bread or rolls.
Craig B says
Excellent recipe and very close to how my German mother in the U.S. used to make this recipe when I was a kid. The only difference for her was she used dill pickles and coarse ground it in a food processor so the chunks were about 4-8mm wide. The taste didn't quite seem right until I coarse ground the leftovers spread, then it was perfect. That doesn't work for things like tuna, but for a bologna spread it's perfect because it evens the taste out and you can spread it more thinly.
Angela Schofield says
Thank you for giving the recipe a try. I never saw the Fleischsalat made like a spread but I love that idea and will give it a try.