German Sausage Salad
1/2 pound, Oscar Meyer Chicken and Pork Bologna – sliced into 1/2″ strips
2 tablespoons, extra virgin olive oil
1 tablespoon, white balsamic vinegar
1/4 medium, red onion – sliced very thin
12 small, german pickles (gerkins) or cornichons – diced
1 teaspoon, capers – optional
fresh ground black pepper
dark rye bread
- On a platter, arrange meat slices.
- Sprinkle with onions, pickles and optionally capers
- Splash on oil and vinegar
- Add a touch of salt and a grind or two of black pepper
- Let stand and come to room temperature before eating
This is a very common dish in Bavaria. You can get it in most restaurants, “bier stubes” and “bier gartens”. It is usually served with dark brown rye bread. We have been unsuccessful at finding the sausage used to make this in Germany. It is called Fleishwurst. You may be able to find it at a good German deli, but Oscar Myer Chicken and Pork Bologna substitutes for it quite well. Small German pickles are easier to find, but if you have any kind of good dill pickles they will work. It can be a main course, appetizer, or a side dish.