Fleischsalat: A German Meat Salad You’ll Love

If you’ve never had Fleischsalat and love chicken or ham salad, then this might be just the dish you’re looking for. This creamy, savory meat salad is a German butcher shop classic, so easy to make and incredibly satisfying. You’ll find it in most Metzgereien, or butcher shops across Germany, and it’s often served as part of Abendbrot (the evening meal) or as a quick lunch on warm days. Here, we’ll show you how to make an authentic Fleischsalat at home that captures the dish’s traditional flavors.

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What is Fleischsalat?

Fleischsalat is a simple yet delicious salad made with German-style bologna (such as Lyoner or Jagdwurst), tangy German pickles, and a creamy mayonnaise-based dressing. Fleischslat is so simple, but the key to making it truly authentic is using the right ingredients—especially the bologna. Unlike American bologna, which can be soft and not quite, German bologna has a firmer texture and a heartier bite, making it perfect for this dish. The second important ingredient is the pickles. German pickles are just a touch sweeter than the majority of American pickles. Don’t use American style bread and butter pickles. They are way too sweet! Look for German pickles at a German butcher shop or even your local grocery store. We live in a heavily German area so items like this are available at all of our grocery stores. If you have a Big Lots or a World Market near you, they usually carry them as well. You can certainly make them with your favorite pickles and even American style bologna, but it just won’t be quite the same.

Fleischsalat is typically served on hearty breads like seeded wheat, rye, or pumpernickel. It’s wonderfully satisfying, creamy, and flavorful. Here we’ll walk you through what you’ll need to make it and how to bring this German classic to your table.

Ingredients You’ll Need for Fleischsalat

Here’s what you’ll need to make this delicious Fleischsalat at home:

German Bologna (like Lyoner or Jagdwurst) – 200 grams (about 7 ounces)
Mayonnaise – 3-4 tablespoons, to taste
German Pickles – 2-3 small pickles, chopped
Pickle Juice – 1-2 tablespoons
Salt and Pepper – to taste
Fresh Chives – chopped, for garnish

Each ingredient plays an important role in creating the balance of flavors that make Fleischsalat so special. From the savory bologna to the tangy pickles and creamy mayonnaise, every bite is a treat.

Ingredient Notes:

German Bologna: For the best results, try to source authentic German-style bologna. American bologna can sometimes be too soft, which doesn’t create the ideal texture for Fleischsalat. German bologna has a firmer texture and a mildly seasoned flavor that holds up beautifully in this salad.
German Pickles: These pickles are typically sweeter than American-style pickles and add a nice sweet & sour bite. Look for pickles labeled “Barrell Pickles”, “Gewürzgurken” or “Essiggurken” at your local European market.
Mayonnaise: Use your favorite kind, but make sure it’s creamy without being too sweet. If you really want to be authentic, but German mustard. Thomy brand is imported but can be a little expensive for a dish like this.

Step-by-Step Instructions for Making Fleischsalat

Ready to make your own Fleischsalat? It only takes a few minutes and a few simple steps. Here’s how:

Slice the Bologna
Start by slicing the bologna into thin strips. You want each slice to be about the thickness of a matchstick. This helps ensure that each bite is balanced and flavorful.
Chop the Pickles
Dice the pickles into small pieces. The pickles add a refreshing tang that complements the creamy dressing.
Combine the Ingredients
In a mixing bowl, add the sliced bologna, chopped pickles, and mayonnaise. Stir everything until the bologna and pickles are well-coated in the mayo. Adjust the mayonnaise to your preferred level of creaminess.
Add Pickle Juice, Salt, and Pepper
Pour in a little pickle juice to taste. This adds a bit of extra tang to the salad. Then season with salt and pepper, adjusting to your taste.
Garnish with Chives
Finally, sprinkle some freshly chopped chives on top. They add a pop of color and a mild onion-like flavor that ties everything together.

And there you have it—a delicious Fleischsalat that’s ready to serve!

Serving Suggestions

Fleischsalat is a versatile dish that’s perfect on its own or as part of a larger spread. Here are some ideas on how to enjoy it:

As a Quick Lunch: Fleischsalat is great on a warm day, especially served with a hearty slice of German-style bread. Seeded wheat, rye, or pumpernickel are perfect choices. Simply pile the Fleischsalat on top, and you’ve got an easy and filling meal.
With Abendbrot: In Germany, Abendbrot (meaning “evening bread”) is a lighter evening meal that often includes bread, spreads, cheeses, and salads. Fleischsalat makes a wonderful addition to the spread, offering creamy, savory flavors that pair beautifully with other cold cuts and cheeses.
On a Sandwich: Fleischsalat also makes an excellent sandwich filling. For a classic taste, use German rye bread and add a few extra pickles or a slice of cheese.

Tips for Making Authentic Fleischsalat

Use High-Quality Bologna: For the best flavor, try to use authentic German bologna if possible. Look for it at your local butcher or European grocery store. This will make a big difference in both flavor and texture. There are also plenty of German butchers that ship nationally.
Add More Pickles for Extra Tang: If you love pickles, feel free to add more. You can also try using pickled onions for an extra layer of flavor.
Let it Chill Before Serving: Fleischsalat is best when it’s served chilled. After mixing, let it sit in the fridge for about 30 minutes. This allows the flavors to meld together beautifully.

Final Thoughts

Fleischsalat is a simple yet delicious German classic that’s easy to make and satisfying to eat. With just a few ingredients, you can create a dish that’s full of flavor and perfect for enjoying on warm days or as part of a cozy Abendbrot. Serve it with hearty bread, and you’ll feel like you’re right in Germany!

Try making this Fleischsalat for your next lunch or dinner, and let us know how you liked it! Whether you’re already a fan or trying it for the first time, we hope this recipe brings a taste of Germany into your home.

Fleischsalat – German Meat Salad

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Prep Time 30

Course Appetizer, Main Course, Snack

Cuisine austrian, Bavarian, German

Servings 4 people

Ingredients

300 g German bologna Lyoner, Jagdwurst, or similar
150 g German-style pickles Spreewald-style recommended
2/3 cup mayonnaise preferably a high-quality German or homemade mayo
3 tbsp pickle juice from the jar
1 tbsp fresh chives, minced
Salt and pepper to taste

Instructions

Thinly slice the German bologna into strips about 2–3 inches long and ¼ inch wide. Alternatively, you can cut it into thin julienne slices for a more traditional look.
Dice the pickles into small cubes or thin strips, depending on your preference for texture.

Mix the Dressing:

In a medium-sized mixing bowl, whisk together the mayonnaise and pickle juice until smooth and creamy.
Season the dressing with a small pinch of salt and freshly ground black pepper. Taste and adjust seasoning as needed, keeping in mind the saltiness of the bologna and pickles.

Combine Everything:

Add the sliced bologna and diced pickles to the bowl with the dressing. Gently fold the mixture until all the ingredients are evenly coated.

Chill:

Cover the bowl with plastic wrap or transfer the Fleischsalat to an airtight container. Let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Serve:

Garnish with finely chopped chives, if desired.
Serve Fleischsalat with hearty German bread such as seeded rye, pumpernickel, or a crusty Bauernbrot. It pairs perfectly with a cold beer or as part of an Abendbrot board.