Quick Recipe Version (TL;DR)
Quick Ingredients
- 450 g (1 lb) Lyoner/German bologna (or mortadella), well chilled
- 1 small red onion (about 80 g), very thinly sliced
- 3 medium dill pickles (about 150 g), cut into matchsticks
- 120 ml (1/2 cup) cold low-sodium beef or vegetable broth
- 3 tbsp white wine vinegar
- 2 tsp Dijon or medium German mustard
- 1/2 tsp sugar
- 1/4 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 3 tbsp sunflower oil
- 1/4 cup thinly sliced fresh chives
- 8 slices rye bread + 4 tbsp unsalted butter (softened), for serving
Do This
- 1. Chill sausage and broth. Soften butter. Slice onion into thin slivers and cut pickles into matchsticks.
- 2. Julienne Lyoner into thin strips (about 3 mm thick, 5–6 cm long).
- 3. Whisk broth, vinegar, mustard, sugar, salt, and pepper in a large bowl.
- 4. Toss sausage, onions, and pickles with dressing; marinate 10 minutes in the fridge.
- 5. Drizzle with sunflower oil, add chives, and toss gently. Adjust salt and pepper.
- 6. Serve in shallow bowls with buttered rye on the side. Spoon a little dressing over each portion.
Why You’ll Love This Recipe
- Classic German beer garden flavors in under 30 minutes—no cooking required.
- Bright, tangy broth–vinegar–mustard dressing keeps the salad light and juicy.
- Beautiful balance of textures: tender Lyoner, crisp onions, and snappy pickles.
- Perfect make-ahead for picnics, potlucks, or a relaxed weeknight Brotzeit.
Grocery List
- Produce: 1 small red onion, fresh chives
- Dairy: Unsalted butter
- Pantry: Lyoner/German bologna (or mortadella), dill pickles, white wine vinegar, low-sodium beef or vegetable broth, Dijon or medium German mustard, sunflower oil, rye bread, sugar, fine sea salt, black pepper
Full Ingredients
For the Salad
- 450 g (1 lb) Lyoner/German bologna (or mortadella), well chilled, cut into thin matchsticks
- 1 small red onion (about 80 g), halved and thinly sliced into slivers
- 3 medium dill pickles (about 150 g), cut into matchsticks
- 1/4 cup thinly sliced fresh chives
For the Broth–Vinegar–Mustard Dressing
- 120 ml (1/2 cup) cold low-sodium beef or vegetable broth
- 3 tbsp white wine vinegar
- 2 tsp Dijon or medium German mustard
- 1/2 tsp sugar
- 1/4 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper
To Finish & Serve
- 3 tbsp sunflower oil
- 8 slices rye bread (about 1 cm thick), room temperature
- 4 tbsp unsalted butter, softened
Step-by-Step Instructions
Step 1: Set up and chill
Place the broth in the refrigerator so it’s cold—it keeps the salad crisp and refreshing. Chill the Lyoner so it slices cleanly. Soften the butter for easy spreading on the rye bread later.
Step 2: Julienne the Lyoner
Slice the sausage into thin planks about 3 mm thick, then stack and cut into 5–6 cm matchsticks. Keep the pieces uniform so every bite feels balanced and the dressing coats evenly.
Step 3: Prep onions and pickles
Halve the onion through the root, then slice into whisper-thin slivers. Cut the pickles into slim matchsticks to echo the sausage shape. If your onion is very sharp, soak slices in ice water for 5 minutes, then pat dry thoroughly.
Step 4: Make the dressing
In a large mixing bowl, whisk together cold broth, white wine vinegar, mustard, sugar, salt, and pepper until the mustard is fully dissolved and the dressing looks lightly opaque. Taste for brightness; it should be tangy but not harsh.
Step 5: Toss and marinate
Add the julienned Lyoner, onion slivers, and pickle matchsticks to the bowl. Toss thoroughly so everything is glossed with dressing. Cover and refrigerate for 10 minutes to let flavors mingle and the onions soften slightly.
Step 6: Finish with oil and chives
Remove the bowl from the fridge. Drizzle in the sunflower oil and fold gently to maintain the salad’s texture. Scatter in the chives and toss again. Taste and adjust seasoning with a pinch more salt or pepper if needed.
Step 7: Plate and serve with buttered rye
Spread the softened butter on the rye slices. Spoon the Wurstsalat into shallow bowls or onto plates, letting a little dressing pool at the bottom. Serve immediately with the buttered rye on the side for dipping into the tangy juices.
Pro Tips
- Keep it cold: chilled broth and sausage make the flavors pop and keep the salad crisp.
- Slice thin, not thick: paper-thin onions and slender pickle matchsticks prevent the salad from tasting heavy.
- Salt last: the pickles and sausage are salty; season only after tossing and resting.
- Let it rest: that brief 10-minute marination softens the onions and balances the acidity.
- Shape matters: matchstick cuts ensure even dressing distribution and a cohesive, classic look.
Variations
- Swiss Wurst-Käsesalat: Add 150 g (5 oz) Emmental cut into matchsticks; reduce added salt slightly and finish with an extra teaspoon of vinegar to balance the cheese.
- Bavarian Style: Add 6–8 thinly sliced red radishes and a pinch of caraway seed. The peppery bite pairs beautifully with the tangy dressing.
- Smoky Paprika: Dust 1/2 tsp sweet paprika over the finished salad and swap half the vinegar for 1 tbsp pickle brine for extra zip.
Storage & Make-Ahead
The dressed salad keeps well, refrigerated in an airtight container, for up to 3 days. For the best texture, add the sunflower oil and chives just before serving. You can slice the sausage, onions, and pickles up to 24 hours ahead; store separately and keep the dressing in a jar. Bread and butter are best the day of—store them separately at room temperature (bread) and refrigerated (butter).
Nutrition (per serving)
Approximate values including buttered rye: 650 calories; 22 g protein; 30 g carbohydrates; 47 g fat; 5 g fiber; 2000 mg sodium. Actual values will vary based on specific ingredients and brands.
