ReceptnaptárFleischsalat (German meat salad with a mayonnaise and gherkin dressing)
Fleischsalat is a beloved, retro item of German cold platters and festive buffets: diced sausage in a creamy, tangy dressing. It is simple, cheap and can be made in advance. With buttered bread or a pretzel it makes an excellent supper.
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Method
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- Cut the sausage into small cubes and put them in a large bowl.
- Add the gherkins and onion.
- For the dressing, mix the mayonnaise, yoghurt, mustard, gherkin brine, sugar, salt and pepper.
- Pour the dressing over the sausage and toss.
- Cover and chill for at least 2 hours so the flavours meld.
- Before serving, stir once more and sprinkle with chives.
- Serve with fresh bread or a pretzel.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Left to stand for a day, the flavour gets even better.
- Dice the sausage when chilled, as it cuts more cleanly.
- If it is too thick, thin it with gherkin brine.
Frequently asked questions
Which sausage works?
Lyoner, Fleischwurst or Hungarian “párizsi”; any mild, cooked meat sausage.
How long does it keep?
2-3 days in the fridge.
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