Bavarian Sausage Salad Recipe

Name: Bavarian Sausage Salad Recipe Top 3* to make yourself with step-by-step photos, nutritional information and calories. Rediscover Schuhbeck and Lafer cooking recipe, preparation tips for original Regensburg sausage salad, with cheese variant recommendation and information on shelf life. All information from chef Thomas Sixt here!
Prep time: 5 min
Total time: 25 min
Yield: 2
Ingredients: Knacker - Regensburger Wurst 4 Pieces; apples vinegar 150 g; brown can sugar 40 g; primal salt 6 g; medium hot mustard 30 g; black ground pepper 5 Pinches; cucumber small 8 Pieces; Shallot 2 Pieces; red onion 1 Piece; chives 1/2 Bunch

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

You can find the Bavarian sausage salad recipe as a top guide in this article.

For the old Bavarian original, I had Regensburg sausage sent to me.

The little “Knacker” are the ideal sausages for the salad because they are seasoned perfectly with marjoram.

The master butcher Michael Schmid delivered the sausages on time – that’s perfect..

I ate the last real Regensburger 25 years ago, so I was particularly happy when the “Heimatwurst” arrived.

I had to prepare a Knacker Semmel right away, there is an extra fee for that.

In Bavaria, the sausage is traditionally marinated with pickles, onions and vinegar-oil sausage salad dressing.

The salad is often left in the restaurant for a day or two, which makes it taste even better.

Beer garden time is as sure to come as summer, the salad goes well with dinner, lunch with fresh pretzels or with a snack.

Have fun discovering the Bavarian way of life and good luck in the kitchen!

Table of Contents

1. Recipe Bavarian Sausage Salad
2. Calories and Nutritional Values
3. Bavarian Sausage Salad Schuhbeck
4. Bavarian Sausage Salad Regensburg Style
5. Bavarian Sausage Salad With Cheese
6. Bavarian Sausage Salad Lafer
7. Shelf Life Of Bavarian Sausage Salad
8. Frequently Asked Questions About Bavarian Sausage Salad
9. More Bavarian Recipes Ideas

1. Recipe Bavarian Sausage Salad

First of all, the instructions with many photos of the work steps.

After all, the salad should definitely succeed 🙂

You can send me cooking questions and kitchen gossip at the bottom of the page using the comment function!

Bavarian Sausage Salad

Prepared, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 563

Preparation Time 5 Min.

Cook Time 0 Min.

Total Time 25 Min.

Simple instructions for preparing Regensburg sausage salad from Bavaria.

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Ingredients

4	Pieces	Knacker – Regensburger Wurst
Sausage Salad Dressing
150	g	apples vinegar
40	g	brown can sugar
6	g	primal salt
30	g	medium hot mustard
5	Pinches	black ground pepper
inlay
8	Pieces	cucumber small (Pickled in sweet sour marinade)
2	Pieces	Shallot
1	Piece	red onion
1/2	Bunch	chives

Instruction

Preparation step 1

Prepare sausage

Lay the crackers ready on the cutting board.

Preparation step 2

Cut sausages

Cut the crackers 2mm deep.

Preparation step 3

Remove the skin from the Regensburg Sausage

Peel sausage

Peel off the cracker skin.

Preparation step 4

Peel off

Remove the skin from the other sausages in the same way.

Preparation step 5

Sausages prepared

Put the peeled sausages on the board.

You can throw away the skin.

Preparation step 6

Cutting sausages

Halve the peeled sausages lengthwise and cut into slices.

Preparation step 7

Sausage slices

Leave the sausage slices on the board.

Preparation step 8

Vinegar with sugar for sausage salad dressing

Prepare dressing

Mix vinegar and sugar with salt in a bowl.

Preparation step 9

Vinegar with spices and mustard for sausage salad dressing

Add mustard

Add the mustard to the vinegar.

Preparation step 10

Stir dressing

Mix in the sausage salad dressing.

Preparation step 11

Marinate sausage

Marinate the sausage with the dressing.

Preparation step 12

Cut cucumbers

Slice the gherkins in half lengthways.

Preparation step 13

Add cucumbers

Add the sliced gherkins to the marinated Regensburg sausage and mix.

Preparation step 14

Prepare shallot

Peel and thinly slice or grate the shallot.

Preparation step 15

Onion rings

Using your fingers, separate the shallot slices into shallot rings.

Preparation step 16

Red onion

Peel the red onion generously, cut in half and thinly slice the onion strips from the onion halves.

Preparation step 17

Marinate salad

Add the onions to the sausage salad and mix.

Preparation step 18

Cut chives

Cut the chives into rolls.

Preparation step 19

Serve

Arrange the sausage salad in deep plates with the marinade and serve decorated with chives.

Video

2. Calories and Nutritional Values

3. Bavarian Sausage Salad Schuhbeck

Since I completed my apprenticeship as a chef with Alfons Schuhbeck, I can also talk about his sausage salad.

The inns I know in Erding and Wartenberg, where I grew up and where I was allowed to look into the kitchens, usually put the salad in.

At Alfons in Waging am See, we have always prepared the sausage salad from meat loaf and marinated it fresh with all the ingredients.

In the afternoon I often provided the guests in the tavern and on the terrace with small snacks and it was a rather quiet time in the kitchen.

There is an extra contribution for the sausage salad with meat loaf.

Photo impressions follow here:

Sausage salad ingredients prepared in the kitchen.

Sausage salad recipe image — Sausage salad recipe Image © Thomas Sixt

4. Bavarian Sausage Salad Regensburg Style

The Regensburg Sausage is called Knacker in Regensburg and the surrounding area.

In the rest of Bavaria actually as “Regensburger”.

The sausage consists of a fine lean meat with ham filling.

The roast is made from lean pork shoulder, pork leg and neck bacon.

The meat is seasoned with salt, pickling salt, pepper, cardamom, marjoram and even ginger.

The sausage contains around 20 g of curing salt per kg of sausage. Therefore, the sausage is nice and bright red and just looks better.

Originally, the sausages, each weighing 100 g, are filled into beef coronary casings, boiled and smoked.

The special sausages for the Christmas market come in pig intestines to make peeling easier after grilling.

In contrast to the long, thin Frankfurter or Viennese sausage, the Regensburger sausage is short and thick.

A typical hand sausage for the snack, for the roll or sausage salad.

So that you can recognize the fine sausages well, I have included some pictures here:

5. Bavarian Sausage Salad With Cheese

From Bavaria we know the salad prepared with cheese as a Swiss sausage salad.

To be honest, the Regensburgers with cheese don’t taste that good to me.

I prefer the version with meat loaf and add strips of Emmental cheese.

Appenzeller and Emmental are my favorite varieties for Swiss sausage salad.

Gouda is also suitable, but it has less taste when young, it tastes too light in combination with vinegar and sausage.

Please have the cheese cut into thin slices in the shop, it will then be easier for you to cut thin strips of cheese.

Here are some cheese pictures for your ingredient shopping

6. Bavarian Sausage Salad Lafer

In a kitchen battle, Johann Lafer celebrated an additional dish, Bavarian sausage salad.

The sausage salad dressing with sweet mustard, wheat beer, white wine vinegar, vegetable oil, salt and pepper sounds interesting.

As an accompaniment to the meat sausage, the star chef has peeled, cut into strips, red and yellow peppers,
also radishes and gherkins as well as finely chopped garlic.

For the wheat beer in the dressing I say 5 Our Fathers and two rosaries for Mr. Lafer.

In the sense of Bavarian unfortunately unforgivable is the unsuitable garlic baguette as an accompaniment.

Dear Mr. Lafer, in Bavaria people eat pretzels with sausage salad or fresh farmer’s bread from Pfister.

I would love to bake pretzels with Mr. Lafer!
Chef Thomas Sixt on garlic baguettes with a sausage salad

Other typical Bavarian dishes with pretzels:

cook white sausage — Munich white sausages with original Bavarian tips

Potato cheese arranged close-up — Potato cheese served on pretzel sticks

7. Shelf Life Of Bavarian Sausage Salad

You can prepare the salad in two ways for a longer shelf life:

For a shelf life of three to four days, leave out the onions and add fresh chives just before serving.

You can add the onions for a two-day shelf life , but carefully cover the salad with sausage salad dressing.

The following applies to both variants:

Please keep covered in the refrigerator and mix once a day.

Here you will find some photos for easy and safe implementation in your kitchen:

Sausage salad pickled with onions covered with sausage salad dressing.

Sausage salad marinated without onions for longer shelf life.

8. Frequently Asked Questions About Bavarian Sausage Salad

I have summarized the most frequently asked questions for you below.

Where can I buy Regensburg sausage?

In Bavaria you can get the sausage at the butcher or in the supermarket. Alternatively, you can call the delicatessen butcher Michael Schmid and have the sausages sent to you.

Which sausage belongs in the old Bavarian recipe?

The old Bavarian original recipe was definitely prepared with Regensburg sausage. The variant with Leberkäse is a modern idea from Upper Bavaria.

How to make durable Bavarian sausage salad?

Omit the onions and put only the cut sausage with the pickles. The shelf life is then 3-4 days. Fold in the onions and the chives only freshly cut, shortly before serving.

What is the shelf life of sausage salad with onions?

The sausage salad with onions should always be covered with sausage salad dressing. The dressing must be prepared with vinegar, sugar and salt. These ingredients keep the onions fresh for up to 2 days and the salad does not ferment. Shelf life is guaranteed only in the refrigerator.

What do you eat with Bavarian sausage salad?

Bavarian sausage salad is served with pretzels or farmhouse bread and salted butter. Freshly chopped chives, parsley or lovage harmonize with this salad.