Bavarian Wurst Salad with Cheese is a perfect summer dish! Made with sliced ring bologna, Emmental cheese, and pickles this popular beer garden dish is sure to be a crowd-pleaser!
OK, you’re soon enough going to accuse me of cheating. Seeing what passes for a salad in this country makes me hopeful for the future. This has all the nutrients you’re going to need to climb the next mountain top!
Here’s our secret family recipe for wurst salad. It’a recipe from my aunt who has a restaurant in the Alps which you can only reach by boat. The restaurant has been in the family for 4 generations. It was a wedding present from prince regent Luitpold of Bavaria in 1912 and started with a little shop which grew into a restaurant loved by all the tourists which visit the Koenigssee.
One of their specialties is this Bavarian Sausage Salad with Cheese. It’s actually called Swiss Sausage Salad because of the Cheese but we used Bavarian Cheese so I think it’s fair to call it Bavarian. You can cut the cheese and the ring bologna as thin as you like!
This Wurst salad recipe is great to make in advance. And if you don’t like cheese you can leave it out then it’s a real Bavarian sausage salad. It tastes great either way!
We like to eat it with bread as a light dinner or lunch. A rustic bread is perfect! Make this Wurst salad, my Bavarian Potato Salad, my Bavarian Beer Cheese Spread (Obatzda) and serve is with some pretzel bread or a rustic sourdough loaf for the ultimate Bavarian summer feast.
And for dessert, I recommend my German Apple Streusel Sheet Cake! A delicious moist apple cake made with apple chunks and apple sauce. It’s topped with a delicious streusel topping. And don’t worry it’s really easy to make!
Bavarian Sausage Salad with Cheese
- 4 cups ring bologna finely sliced, 300g
- 2 cups Emmental cheese finely sliced, 200g
- 1 cup pickles finely sliced, 100g
- 3 tbsp vinegar
- 1-2 tbsp sunflower oil
- 3 tbsp water
- 4 tbsp brine from the pickles
- Salt to taste
- Pepper to taste
Combine sliced ring bologna, Emmental cheese, and pickles in a big bowl.
In a small bowl combine vinegar, sunflower oil, water, and brine from the pickles. Add to the big bowl.
Combine everything and season with salt and pepper to taste.
Cover the salad with plastic wrap and let it rest in the fridge for about 3 hours.
Garnish with parsley and onions rings (optional) and serve with rustic bread.