Meat Salad Berlin Recipes

GERMAN MEAT SALAD - FLEISCHSALAT

German Meat Salad - Fleischsalat image

Delicious Salad made from Mortadella, enjoyed on bread slices

Provided by Barbara

Categories Dinner Meat Dish Party Food Snack

Time 2h5m

Number Of Ingredients 10

Ingredients

about 3-4 tbsp mayonaise
10 slices mortadella
1 handful parsley, chopped
1 small onion, chopped
4 pickles
some pickle water
some salt
some pepper
some paprika
1-2 spritzer Warchestershire Sauce

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.

GERMAN MEAT SALAD (FLEISCHSALAT)

German meat salad (Fleischsalat) image

Fleischsalat is one of the commonly availabe and popularly consumed salads in Germany. It's easy, quick and delicious.

Provided by Ester | esterkocht.com

Categories Salad Spread

Time 5m

Number Of Ingredients 6

Ingredients

150 g (0.33 lbs) Lyoner sausage (or German bologna)
75 g (2.6 oz) pickled cucumbers
80 g (2.8 oz) mayonnaise (SEE NOTES)
½ teaspoon mustard (yellow, mild)
salt and freshly ground pepper to taste (OPTIONAL)
fresh parsley (for garnish)

Steps:

First remove the sausage casing and slice the sausage into thin strips. Next cut the pickled cucumber into thin strips as well.
Mix mayonnaise and mustard in a bowl until well combined. Add sausage and pickled cucumber strips and mix well. Season with salt and freshly ground pepper if necessary. Refrigerate for at least 1 hour and serve chilled.

FLEISCHSALAT (MEAT SALAD)

Fleischsalat (Meat Salad) image

I adopted this recipe and this is the original description, "This is my families version of Fleischsalat. It is not like what you can buy in German shops under the same name (they just contain bologna, pickles and mayonnaise). My dad used to make a huge bucket for the Christmas holidays and for me it's still part of Christmas, though I'd eat it any other time of the year as well. It is lighter than the standard Fleischsalat. Use more Fleischwurst if you like".

Provided by lauralie41

Categories German

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

500 g cervelat or 500 g fleischwurst
2 eggs, hard boiled
1 onion
2 large pickles
1 small apple
200 g gouda cheese or 200 g edam cheese
5 tablespoons mayonnaise or 5 tablespoons Miracle Whip

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 WURST SALAD

German Wurst Salad image

This is a German meat salad that is really easy to prepare. Bologna, pickles, tomatoes and chives in a charming vinaigrette dressing.

Provided by MEAF0RDM0

Categories Salad

Time 2h20m

Yield 6

Number Of Ingredients 9

Ingredients

1 (3 pound) German bologna block
½ teaspoon minced fresh chives
½ teaspoon minced fresh parsley
½ teaspoon minced garlic
1 small onion, finely chopped
1 tomato, thinly sliced
4 Polskie Ogorki (Polish Dill Pickles)
½ cup distilled white vinegar
2 tablespoons vegetable oil

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.

Nutrition Facts : Calories 765.2 calories, Carbohydrate 5.2 g, Cholesterol 131.8 mg, Fat 69.3 g, Fiber 0.5 g, Protein 28 g, SaturatedFat 28.1 g, Sodium 2630.1 mg, Sugar 4.3 g

BERLINER KARTOFFELSALAT / BERLINER POTATO SALAD

Berliner Kartoffelsalat / Berliner Potato Salad image

This is my moms recipe for the mayo based version that you will find all over northern Germany, while southern Germany prefers the vinegar based/hot version. Make sure to let the salad rest for at least 2 hours so that all the flavors can blend and soak into the potatoes.

Provided by Berliner Goere

Categories Potato

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs potatoes
5 -6 baby dill pickles, chopped
1 medium onion, chopped
1 medium granny smith apple, chopped
16 ounces mayonnaise (I often use the fat free kind)
6 tablespoons pickle juice
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon pepper

Steps:

Make sure onion, pickles and apple are chopped the same size.
Boil the whole potatoes with their skins on until tender about 20-30 minutes.
Remove from pot and let rest until cool enough to handle but still warm, then peel and dice into preferred size.
In a bowl combine all the ingredients except potatoes.
Put potatoes into a big bowl, pour"sauce" over them and stir together carefully (potatoes break apart easily while still warm).
Cover bowl and let rest in fridge for at least 2 hours (overnight is even better).
Taste test and add more pickle juice, salt, pepper, sugar or mayo if/as needed.

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