Bavarian Weisswurst Salad (Weisswurstsalat)

Bavarian Weisswurst Salad (Weisswurstsalat)

Recipes with Weisswurst

A beloved Bavarian beer garden classic: peeled and sliced Weisswurst tossed with red onion rings, radish, and a tangy vinegar-oil dressing. Lighter than it sounds, perfect for a warm afternoon with a Masskrug of beer.

Prep Time

15 min

Cook Time

12 min

Servings

2

Difficulty

Easy

Ingredients

  • 4 Weisswurst, poached and cooled
  • 1 small red onion, thinly sliced into rings
  • 4-5 radishes, thinly sliced
  • 2 tbsp white wine vinegar
  • 3 tbsp sunflower oil
  • 1 tsp sweet mustard
  • Salt, pepper
  • Fresh chives, finely chopped
  • Optional: a few cornichons

Steps

1

Poach the Weisswurst as usual in hot (not boiling) water for 10-12 minutes. Remove and let cool until handleable.

2

Peel the casing off each sausage and slice into 5mm rounds.

3

Whisk together vinegar, oil, mustard, salt, and pepper.

4

Combine the sliced Weisswurst, onion rings, and radish slices. Pour the dressing over and toss gently. Let marinate 15-20 minutes.

5

Top with chives and serve with a Breze.

Tips

Yes, this technically breaks the 'before noon' rule since the salad needs time to marinate. Bavarians look the other way for Weisswurstsalat. It's the one exception.