Fleischsalat (German Meat Salad)
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This homemade Fleischsalat recipe is just the way you know and love it from Germany! Deliciously creamy with meat and pickles, spread this on your favorite bread for lunch or a light dinner. Guten Appetit!
What is Fleischsalat?
There isn’t a German alive who isn’t familiar with Fleischsalat. In Germany it’s practically as common as peanut butter and jelly is here in the U.S.. It’s a sandwich spread that consists of mayonnaise, pickles and bologna. But the key is those ingredients must all be German because the American equivalent is very, very different.
Fleischsalat takes me back to my childhood, youth and young adulthood in Germany. I ate this stuff pretty frequently! One of my favorite things to do was to pick up some freshly baked Brötchen at the local bakery, grab some Fleischsalat from the grocery store like Aldi, Lidl or Real, and then go home and bite into that crusty roll slathered thick with Fleischsalat. I love it!
In Germany Fleischsalat is readily available in every grocery store, but since you can’t find it anywhere here in the U.S. (unless you have a local German deli that makes it), I’m providing a copycat recipe that tastes exactly like the Fleischsalat we know and love in Germany.
Key Ingredients
There are different variations of Fleischsalat, but the standard and traditional version – and the kind you find in most German delis and grocery stores – is this one. Simple with no embellishments and thoroughly yummy.
Please, please, please don’t use American bologna. Not unless you want to gag or make me gag at the thought of you eating it. German bologna is more like a mortadella with a more delicate flavor and texture. Check out your grocery store deli or the pre-sliced meat section for a product like the one in the first picture below.
The other thing, if you have access to German mayonnaise, such as this Thomy Mayonnaise, use it. There’s a significant difference between German and American mayonnaise (the former tastes really good and the latter tastes tolerable). Especially if you’re wanting to get the true taste of German Fleischsalat, use the German mayo. If you don’t have access to it then use the American stuff.
However, using German pickles is a must. A MUST. The difference between German and American pickles is like night and day – no comparison. No substitutions. Not if you want it to taste like it’s supposed to. You can often find German pickles in places like World Market, Lidl or Aldi, and some well-stocked grocery stores.
Ready to make this quick-and-simple yummy German sandwich spread?
Fleischsalat Recipe
Let’s get started!
Thinly slice (like julienne) the pickles and bologna, in pieces about 1-inch in length and about 1/4 inch wide.
(By the way, if you’re looking for a good pairing knife, I LOVE my German Wusthof 3 1/2 inch paring knife)
Combine all the ingredients, including the pickle juice.
If at all possible, for this to taste the way it’s supposed to, use German mayonnaise, for example Thomy Mayonnaise.
German mayonnaise tastes substantially different than American mayonnaise and I strongly recommend using German.
Add salt and pepper to taste.
For best results let it chill in the fridge for at least 2 hours before serving.
Serve this as a sandwich spread on crusty rolls, French bread, baguettes, or artisan bread.
Enjoy!
For more authentic German recipes be sure to try my:
- Rouladen
- Rotkohl
- German Potato Dumplings
- Sauerbraten
- Schnitzel
- Spaetzle
- Maultaschen
- German Goulash
- German Potato Dumplings
- Semmelknödel
- Sauerkraut Soup
- German Potato Salad
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Fleischsalat (German Meat Salad)
Ingredients
- 1 cup German-style bologna cut into thin strips about 1/4 inch wide and 1 inch long
- 1 cup German pickles this is a MUST, no American substitutions, cut the same as the bologna
- 1 cup German mayonnaise or American if you can’t access German
- 1/2 teaspoon sugar
- 2 teaspoons pickle juice from the jar
- Salt and pepper to taste
Instructions
- Combine all the ingredients in a medium-sized bowl, add salt and pepper to taste. For best results let it chill in the fridge for at least 2 hours before serving.Serve as a sandwich spread on crusty rolls, French bread, baguettes, or artisan bread.
Nutrition
Originally published on The Daring Gourmet May 16, 2015
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Another great and very simple recipe. Fleischsalat is something that I have not had in decades and I will be making this later this next week.
I always have the Thomy mayo and the German pickles in the pantry, I will see if I can find the German bologna… do you think I could use Ringwurst or the larger fleischwurst as a substitute? If all else fails I will look for your mortadella suggestion.
Ger. D. has better prices on the Thomy than Ama.
In response to the differences in products… yes, the differences are vast. My late mother had taught cooking in Paris France and Charlotte, VT. and it was sometimes difficult to transfer the recipes across the borders. I am in the beginning process of compiling all of her lessons/recipes from her lexicons into a cookbook. Her recipes are inspired by her teachers and mentors Paul Bocuse, Marcella Hazan, Julia Child, and Anne Willan.
You can try the substitutions but in the end, it will never taste the same. I am an avid cook and when I am baking such things as a baguette or brotchen… the flour is key. King Arthur offers some pretty good substitutes as well as NYBakers.com. It’s all in the grind and the gluten content. For the brotchen use a craft flour type 55 (type 45 for french pastry) and a dry malt (diastatic) powder known as “backmalz” in Germany. Pasta and pizza dough, the same thing… it uses tipo 00 flour.
Before I retired from American Airlines (32 years) I dabbled in English cooking and opened a “Gastro Pub” outside of London with my then partner… Now that was a challenge with the UK customs and tastes! LOL I still make my own English muffins to this day and some pretty darn good Yorkshire puddings.
I love hearing yours and your posters commentary here, what a small world. Growing up we lived between Germany (Boblingen & Sindelfingen), Switzerland (St. Gallen & Luzern), France (Paris) and Vermont. I love the references to Stuttgart High School (we were also non-military)… I graduated from there in 1977, but never had to attend a class due to my high credits from Charlotte VT and Institut auf dem Rosenberg in St. Gallen. I still have that green yearbook! lol
Thank you for making this blog Kimberly, it is indeed informative, amusing and inspirational.
Guten Appetit und macht das leben lecker!
Hi Joel, what a fascinating life you’ve led and yes, small world indeed. Thanks for sharing your tips about the flours and backmalz, I really look forward to trying them. Oh, I miss those baguettes from France and the brötchen from Germany. I’d love to be able to master the art of making them in my own kitchen. I’ve made some good ones, but they’re just never quite the same. I’m going to look into your suggestions. I think it’s wonderful that your collecting and compiling your mother’s recipes, that’s such a special undertaking. What a treasure that book will be when it’s finished. If you ever publish it I’d love to buy a copy. Thanks for reading, Joel, and for you comments.
P.S. Yes, both Ringwurst and Fleischwurst will work perfectly. I’d recommend those before mortadella.
Hi Kimberly,
Wish to make this very much!
Live in New York and can not find the Saags German Brand Bologna! Amazon says currently unavailable! Only have the large size. There are only hubby and myself, so that would not work.
Could you PLEASE make some recommendation on what I could use instead? Found the Thomy mayo and german pickles ok!
Thanks for your help!
Jutta Holden
Hi Jutta, a mortadella would be a good substitute as well, you can find it in most deli sections in the grocery store. If all else fails, while it’s not “authentic”, you can just use some thicker-cut ham. I’m so glad you found the German mayo and pickles, those are the most important ingredients. Guten Appetit!
Thanks so much for your reply!
Found a bologna that I think might work!
Can’t wait to see what it will taste like!
Waiting for my mayo to arrive!
Thanks for the recipe!
Hi Jutta, polish sausage is doing a good job as well
My mom never used mayonnaise. Oil and vinegar. .salt and pepper. ..chopped onion maybe a little pickle. ..maybe a little Maggie. Yummy
What you’re describing is called Wurstsalat and it’s another favorite. In addition to the onions, oil, vinegar, salt & pepper there’s usually some mustard added along with cheese (commonly Swiss or something like Gouda). It’s usually served with some bread (on the side) for lunch or a light dinner.
That is yummy too, but it not Fleischsalat, das ist Wurstsalat, common in Bavaria, sometimes even with Emmenthal cheese in it
after 50 years of living in Australia I made my first fleischsalat. had it every time when I visited Germany. I found “Pariser” and tasted like Lyoner got german pickels and the best of all thomys mayonnaise. it tasted great. will make it again.
H Hanna, that’s wonderful, thanks so much for letting us know! Eating this Fleischsalat always brings back fond memories of my former home :)
I remember this stuff!!!!!!! Oh my gosh, it’s been over two decades since we lived in Germany and I used to buy Fleischsalat all the time, and I had completely forgotten about it!!!! Thank you SO much for reminding me about this, I am so excited to make it and eat it again after so many years!!
I prefer Kartoffel Salat more or less the same but using cooked potatoes instead of the meat, Lived in Germany for 21 years and cook lot’s of German dishes, Bratwuerst Schnitzel etc
Hi Duncan! Yes, mayo and pickles is a standard combination for potato salad pretty much everywhere.
I guess, I should be able to find the ingredients at the Commissary? Love reading your blog and have been following. We have spent a lot of time in Stuttgart as well. I assume you took German in high school, did you have Herr Berg, too?
Hi Patty! I’m originally from Germany. My mom is German and my dad worked for the U.S. government (not military) and we went to German schools initially and then got permission to attend the military schools later on. I didn’t attend SHS but my brother did for a while before we moved to England. Herr Berg sounds extremely familiar and I think my brother may have had him. I don’t have access to the commissary so I’m not sure what German products they carry, but at the very least they should have German pickles. Nice to meet you! :)
Nice! Although I can buy it everywhere here, I am tempted to make the homemade version, my son and husband love the stuff.
What I find interesting in the post is the way you speak about the differences between common German and American products. It worries me a bit. I am posting my recipes made using German products, have absolutely no idea about American stuff (never been there) and then expect the recipes to work for everybody… hmmm! It is probably the main reason why some recipes found on American blogs, which sound delicious when reading them, don’t really work for me. I noticed that especially when making cakes (except the fact that the American cakes are normally way too sweet for Europeans), sometimes they just don’t work as expected and then I think maybe is the chocolate or the butter, flour… or whatever… I wish I knew what.
Hi Adina! Yes, there some ingredients that are very different when you compare American with German. Some of the main ones are sauerkraut, buttermilk, pickles and mayonnaise. And of course Germany has a gazillion different types of flour, each one yielding a different result. And for sure, some American baked goods are much sweeter than European ones, cakes in particular.
Our German store uses Fleischkaese (some people know it as Leberkaese) nothing to do with Cheese. I would make it with Fleischwurst (Ring Bologna). I love their Fleischsalat, it is a little expensive, but if you want something German, I will have to pay. Just the same when you own a foreign car, you will have higher cost for repair. Such as life as a Foreigner in the USA. I am lucky I have a private owned German store and an Aldi in the town I live in.
Probably this helps (kinda reverse engineering). Excerpt …
“Brown sugar (Brauner Zucker): the brown sugar here is more granular –
rather like raw or Demerara sugar – and doesn’t dissolve readily or give the
same result as the soft American brown sugar. Try making your own – use the finest quality of white sugar (Extra feine Raffinade) and mix in a small amount of molasses (Melasse or Rübenkraut). Try 1 cup of sugar to 1 teaspoon of molasses to start, mix with a sturdy spoon; add more molasses as desired. Store airtight. Brown sugar cubes (Braune Rohrzuckerwürfel) are
available from Milford brand and found at delicatessens.”
https://download.militaryonesource.mil/12038/MyDoD/GermanKitchenGuide.pdf