Fleischsalat Meat Salad Recipes

FLEISCHSALAT - GERMAN MEAT SALAD

Fleischsalat - German Meat Salad image

Provided by Angela Schofield

Categories Snack

Time 10m

Number Of Ingredients 11

Ingredients

2 pounds bologna slices
1 large onion
24 oz. bread and butter pickles
2/3 cup mayonnaise
2/3 cup sour cream
1 tbsp. mustard
1 tbsp. pickle juice
1 tbsp. salt
1 tsp. pepper
1 tbsp. sugar
1 tbsp. chopped parsley or other herbs of your choice. (optional)

Steps:

Mix mayonnaise, sour cream, mustard, pickle juice, salt, pepper and sugar in a large bowl.
Peel the onion and cut in half. Slice finely.
Drain the pickles and cut them into strips.
Cut the bologna in half and cut into ¼ inch strips.
Add everything to the bowl and mix well.
Allow to marinate for a couple of hours in the fridge.
Serve with fresh bread or rolls.

Nutrition Facts : ServingSize 1 grams

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.

FLEISCHSALAT AUF BREMEN (MEAT SALAD)

Fleischsalat Auf Bremen (Meat Salad) image

When I was in the Army the shopette had this salad every Friday. We could not wait for Fridays so we could get it to eat while we played Pinochle with our "Aircraft Recognition" playing cards (this way we could call it training). The salad is made with odds and ends of deli meats and cheeses with some pickles thrown in for good measure! Hopefully, your supermarket sells the ends of deli meats and cheeses as mine does. This way it only costs $2.99/lb rather than $6.99 and up. Use whatever meats you can get, but one of them really should be a salami for it's spiciness.

Provided by threeovens

Categories Meat

Time 10m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup ham, 1/2 inch dice
1/4 cup bologna, 1/2 inch dice (or other deli meats such as roast beef, turkey, pastrami)
1/4 cup salami, 1/4 inch dice
1/8 cup cheese, 1/2 inch dice (your choice)
1/8 cup pickle, 1/4 inch dice (either or or sweet gherkins or kosher dill or even fresh cucumber)
1/4 cup mayonnaise (or use 1/8 cup mayo and 1/8 cup plain yogurt)
1 tablespoon white wine vinegar
kosher salt
fresh ground black pepper

Steps:

Combine meats, cheese, and pickles in a large bowl.
Add mayonnaise (and/or yogurt), vinegar, salt and pepper; mix to combine.
Deal the cards.

Nutrition Facts : Calories 119.4, Fat 9.4, SaturatedFat 2.8, Cholesterol 20.7, Sodium 472.2, Carbohydrate 4.2, Fiber 0.1, Sugar 1.2, Protein 4.6

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).

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