![]() After all, the Germans have plenty of other dishes to brag about )įor this Swiss Wurstsalat using the right ingredients is really important for achieving an authentic flavor. I’ve seen recipes that call it “Bavarian Wurstsalat…with Swiss Cheese” or “Swabian Wurstsalat with Swiss Cheese”, etc, but really, I don’t have a problem letting the Swiss take the credit for this Wurstsalat. And there’s Bavarian Wurstsalat (where my mom is from) which uses Fleischwurst/Lyoner and has no cheese. There’s also Swabian Wurstsalat (where I grew up) that has no cheese but is made from two types of sausage, including blood sausage. Asacian Wurstsalat also includes Swiss cheese but uses a different sausage meat. There’s Swiss Wurstsalat which includes Swiss cheese and will often use a Swiss sausage known as cervelat. There are quite a few variations of Wurstsalat. I like to keep it on hand for a ready lunch or light dinner. It’s not only very low-carb, it’s quick to make, can be made well in advance, keeps for a couple of days and it’s delicious. This Wurstsalat is one of my favorite go-to recipes. You wouldn’t know it if you’ve been following my blog the past few months (sweets & treats and holiday baking!), but I’ve been eating very low-carb for several months to keep my energy steady and meet my fitness goals. This Schweizer Wurstsalat (Swiss sausage salad) makes a wonderfully flavorful, rustic and thoroughly satisfying meal. On the side would be a basket of fresh crusty bread that I would enjoy with the salad and use it to mop up the juices. A plate would come out with a mound of Fleischwurst or Lyoner, Emmentaler, pickles, onions, parsley or chives, all sliced and tossed in a delicious vinaigrette. Growing up in southern Germany, I used to love going to the Gasthaus and ordering a light but filling lunch of Wurstsalat. Wurstsalat.Popular throughout Switzerland, Germany, eastern France and Austria, this Swiss Wurstsalat (Sausage Salad) is low carb, high protein and PACKED with flavor. ✭ Sliced into long matchsticks and mixed with some or all of the following: chopped gherkins, raw sliced onion, strips of cheese, sliced boiled egg and/or chives, and dressed with mayonnaise (known as Fleischsalat – meat salad) or oil and vinegar (a Wurstsalat – sausage salad, pictured above).įleischwurst, Lyoner Wurst, bologna. ✭ Served warm with boiled potatoes and a generous helping of Frankfurter Grüne Soße (a fresh, cold green sauce from Frankfurt) ✭ Warmed up and stuffed inside a crusty white roll and serving with a generous smear of mustard (this is how it’s served at market stalls and as a hot snack at the butchers) Eat your Fleischwurst with dark bread and mustard as part of a traditional German evening meal or add chunks to a bowl of broth or a pasta salad.Įating out, you’ll find Fleischwurst traditionally served in one of following ways: When preparing Fleischwurst at home, heat it through in hot water, being very careful not to boil it, or serve it cold, but either way, remove the skin before you eat it: slit it lengthways with a sharp knife and it should peel away easily. They are then scalded, hot-smoked and formed into rings.įleischwurst is a very rich sausage, but you can buy (slightly) lighter versions known as Geflügelfleischwürste, made from chicken or turkey. Made from cured pork, bacon and sometimes beef, they’re flavoured gently with garlic and a mix of spices such as white pepper, cardamom, coriander, ginger, nutmeg and turmeric and held together in sausage form using either artificial or beef casings – neither of which are edible. They are very dense, firm sausages that come in large, horseshoe-shaped rings, the ends knotted together with string. Fleischwurst is a very popular snack at German markets and thanks to its mild, lightly-smoked flavour, it’s also a big hit with children, who are usually offered a chunk on a trip to the butcher. Around the rest of the world, however, it’s better known as a garlicky bologna. ![]() Fleischwurst (“meat sausage”) is a type of Brühwurst (scalded sausage) also known as Lyoner Wurst, thanks to its origins in Lyon, France.
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