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 my simple sausage salad recipe as a step-by-step guide in this post.
Today the sausage is served with pickles, onions and a vinegar-oil marinade.
At home in the inn, the salad was always pickled for a day or two.
The freshly marinated variant tastes just as delicious and is easy to make.
Dinner, snack or snack, the salad always fits.
I wish you good luck!
Table of Contents
1. Recipe Sausage Salad
Get a first overview of the preparation here.
After the recipe you will find shopping tips and even more information.
You can send me cooking questions and kitchen gossip via the comment function.
Prepared, refined, photographed and written down by chef Thomas Sixt.
Simple guide to prepare salad with sausage, vinegar and oil.
|200||ml||white wine vinegar (Optionally, I also use red wine vinegar)|
|8||Pinches||black ground pepper (Optionally, I use white pepper.)|
|2||tbsp||brown can sugar|
|2||tsp||Dijon mustard (Optionally, I use medium hot mustard)|
|5||Pieces||red onions (Optionally, I use shallots)|
|300||g||cornichons (very small gherkins) (Optionally, I use pickles)|
Prepare the ingredients in the kitchen.
Mix vinegar in a bowl with salt, pepper, sugar and mustard.
Let the marinade stand briefly and stir again to dissolve the spices.
Halve and peel the onions.
Cut either thin, fine onion strips or fine cubes and add to the vinegar.
Stir the oil into the vinegar marinade and prepare a fine dressing.
Place the prepared onions in the salad marinade and marinate.
Place the thinly sliced leberkäse slices exactly on top of each other.
Cut the Leberkäse slices into strips 2.5 cm wide.
Cut the meat loaf strips into 2.5 cm wide diamonds.
Add the prepared meat loaf lozenges to the onions and marinate.
Cut the gherkins or gherkins into slices or long pieces.
Add the pickles to the sausage salad and mix.
Arrange the sausage salad in bowls or plates.
Decorate with freshly cut chives.
Serve with pretzels, butter and radishes.
Enjoy your meal!
The dressing ingredients are calculated just for direct marinating.
For pickling the sausage for several days, at least double the dressing ingredients.
2. Nutrition Facts And Calories
3. Buy Sausage For Sausage Salad
Regional differences can be seen in the selection of sausages:
–> The small Regensburger or the typical city sausage as well as meat loaf are part of the salad in Bavaria.
–> The Lyoner and the Fleischwurst are often used in northern Germany.
–> Swabian sausage salad consists half of blood sausage.
–> In Switzerland, the salad is prepared with Cervelat (Cervelas).
–> Cervelat is a Swiss boiled sausage, a bockwurst, known as Klöpfer in Basel or Stumpen in St. Gallen.
–> In Austria Knackwurst or Extrawurst is inserted.
–> The Extrawurst from Austria is a bit spicier than Lyoner and has a finer taste.
–> The Austrian version of the salad is called Saure Wurst or Essigwurst.
For a freshly prepared salad, my recommendation is a special meat loaf from Austria called Neuburger.
You can have Neuburger sliced fresh and thin at Edeka’s sausage counter.
Neuburger is my favorite for sausage salad.Sausage tip from chef Thomas Sixt
Please try and comment!
You might be wondering why I prefer meat loaf for the salad?
Sausages with skin have to be peeled off, you can save yourself this step with sausages without skin or casing.
4. Buy cheese for the Swiss sausage salad
It’s easier to buy sliced cheese for the salad because it’s quicker to cut.
–> Swiss, Alsatian and Strasbourg sausage salads contain some Emmental cheese.
–> The Swiss version of the sausage and cheese salad is prepared with Gruyere, Emmental or Appenzeller.
–> In the recipe above you can add 150-200 g of cheese for a fine Swiss sausage salad.
You can find the Swiss cheese variants under this paragraph.
I hope this makes the selection and shopping easier for you 🙂
5. Vegetarian Sausage Salad
There is no real vegetarian sausage salad, you can replace the sausage with tofu and even prepare a vegan salad without cheese and without animals.
I would recommend a smoked tufo, it tastes a little better.
6. Dressing and Marinade For Sausage Salad
The salad dressing traditionally consists of the following ingredients:
–> white wine vinegar or red wine vinegar,
–> sugar, salt and pepper,
–> Optional medium hot mustard and
–> Refined vegetable oil such as sunflower oil or corn oil or rapeseed oil
The goal is a harmonious sweet and sour marinade that is prepared with a high proportion of sugar.
Always start with vinegar and spices, only when the spices are dissolved do you stir in the oil.
7. Shelf Life Of Sausage Salad
There are two variants for a longer shelf life of the vinegar sausage:
For 24 hour shelf life:
–> Prepare the salad with onions and cover with plenty of dressing, with lid, store in the fridge.
For two to four days shelf life:
–> Leave out the onions and keep the sausage covered with dressing, with lid, in the fridge.
–> Add the fresh onions just before serving.
Please pay attention to the onions: Cut the onions with a sharp knife.
You can preserve the onions by adding vinegar and sugar to the marinade.
The marinated onions must be covered with marinade or they will start to ferment.
Chopped onions ferment faster!
I prefer the addition of freshly sliced onions.Tip from chef Thomas Sixt
I like that better!
8. Side Dish Ideas For Sausage Salad
The sausage salad tastes great with fresh farmhouse bread, pretzels and rolls.
In the Saarland and in the Electoral Palatinate around Heidelberg, Speyer, Ludwigshafen and Schwetzingen, the salad is even eaten with French fries.
Other suitable supplements are:
9. More Ideas For Your Kitchen
Comments, Cooking Questions and Answers
Below you can write to me directly.
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