German Meat Salad Fleischsalat Food

GERMAN MEAT SALAD - FLEISCHSALAT

Steps:

• Mix the mayonnaise with 1 to 2 tbsp. of pickle water.
• Add the salt, pepper, paprika and Worcesterhsire sauce and mix everything.
• Mix in the onions.
• Cut the pickles into small and very thin slices and add to the mayonnaise mix.
• Cut the mortadella very thinnly and mix with the other ingredients.
• Last, chop the parsley and mix it into the salad.
• You can enjoy it immediately but it tastes best if you chill it for 2 hours.

FLEISCHSALAT - GERMAN MEAT SALAD

Steps:

• 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.

FLEISCHSALAT (MEAT SALAD)

Steps:

• Finely dice all the ingredients and mix with the mayonnaise.
• Let sit for 30 minutes in the fridge before serving.
• Can be stored in the fridge for about a week.
• Serve on bread (pumpernickel).

GERMAN FLEISCHSALAT RECIPE - (4.1/5)

Steps:

• - Cut boiled eggs in eight parts. - Cut pickles and sausage in half (vertical), then cut in fine stripes. Note: the typical German Fleischsalat contains the same amount of pickles and sausage, and it is important that you use German pickles Barrel Pickles (2.2 pound)1x1.trans German Fleischsalat - Cut cherry tomatoes in half; mix mayonnaise with yoghurt and spice with salt, pepper and curry. - If you like the salad it a bit mushy you can add some pickle liquid. - Mix salad well and let it soak for 1-3 hours at a cool place. Add as decoration the tomatoes on top.

GERMAN WURST SALAD

Steps:

• Slice the bologna into 1/4 inch thick slices, and then into 1/4 inch strips going down the entire length of the block. It should look like big spaghetti. Place in a serving bowl.
• In a medium bowl, whisk together the vinegar and oil. Stir in the garlic, onion, tomato, chives and parsley. Slice the pickles lengthwise into spears, and add them to the dressing. Pour over the bologna, and stir to coat. Cover and refrigerate for 2 hours before serving. Serve cold.