Bavarian Sausage Salad Recipe
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.
Simple instructions for preparing Regensburg sausage salad from Bavaria.
|4||Pieces||Knacker – Regensburger Wurst|
Sausage Salad Dressing
|40||g||brown can sugar|
|30||g||medium hot mustard|
|5||Pinches||black ground pepper|
|8||Pieces||cucumber small (Pickled in sweet sour marinade)|
Lay the crackers ready on the cutting board.
Cut the crackers 2mm deep.
Peel off the cracker skin.
Remove the skin from the other sausages in the same way.
Put the peeled sausages on the board.
You can throw away the skin.
Halve the peeled sausages lengthwise and cut into slices.
Leave the sausage slices on the board.
Mix vinegar and sugar with salt in a bowl.
Add the mustard to the vinegar.
Mix in the sausage salad dressing.
Marinate the sausage with the dressing.
Slice the gherkins in half lengthways.
Add the sliced gherkins to the marinated Regensburg sausage and mix.
Peel and thinly slice or grate the shallot.
Using your fingers, separate the shallot slices into shallot rings.
Peel the red onion generously, cut in half and thinly slice the onion strips from the onion halves.
Add the onions to the sausage salad and mix.
Cut the chives into rolls.
Arrange the sausage salad in deep plates with the marinade and serve decorated with chives.
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:
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:
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:
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.
9. More Bavarian Recipes Ideas
Comments, Cooking Questions and Answers
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