Comments on: Sausage salad - Bavarian, Swiss or Austrian?

By: rüya tabirleri

rüya tabirleri — Fri, 11 Jun 2010 19:36:56 +0000

When you say gherkins, do you mean sweet gherkins, or cornichons?

Rüya Tabirleri, Cornichons :)

By: Aleks

Aleks — Sat, 23 Jan 2010 23:53:08 +0000

I love it since our vacation in Turkey... I had "Wurstsalat" there, the one with cheese, but they also had mandarins in there!! It was so delicious, I still can't put it in words...

By: Melissa

Melissa — Tue, 22 Dec 2009 23:50:00 +0000

I've been following your blog for quite a while and enjoying your wealth of good recipes. When Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing Fall 2010, I naturally thought of you. This recipe would be a good submission! You can enter here: http://www.foodista.com/blogbook/submit

Cheers,
Melissa

melissa@foodista.com
Editor and Community Developer
Foodista.com -- The Cooking Encyclopedia Everyone Can Edit

By: V

Wed, 09 Dec 2009 19:20:05 +0000

Here in Basel, it is normally served with a few leaves of greens (and an occasional sliced radish) with a choice of French or Italian dressing. Maybe the French dressing is mistaken as mayo?

There's also a version with French Fries but without the cheese called (naturally) Wurstsalat mit Pommes-frites. My favourite!

By: frankg

frankg — Sat, 31 Oct 2009 13:04:17 +0000

Aaaah, Wurstsalat – most vivid and delicious childhood memories come to mind :) At my parent's house (near Heidelberg, Baden-Württemberg), it was usually paired with a serving of Bratkartoffeln (fried potatoes). My mother also adds sliced tomatoes (the lil' cocktail ones work best) to the base salad to take some of the heft out – yum! Two tips for your US-based readers: 1) Try to find German pickles in your grocery store's international isle (Kühne, Hengstenberg & Gundelsheimer seem to be easiest to find here in the Southeastern US), they taste entirely different from the "standard" 'Murrican pickle you may be used to. 2) Finding good "Wurst" (German Bologna) can be a bit of a challenge here, but do try to ask your butcher to slice it a bit more thickly than usual. That way your Wurstsalat will a) look nicer, and b) the Wurst will retain more of its flavor. Thanks for the Wurstsalat-reminder, haven't had that in ages! I'll have to make a batch this very weekend :)

By: christina

christina — Tue, 20 Oct 2009 11:46:55 +0000

That looks fantastic. I've never had it with cheese before. My Dad is Austrian, and the version he likes my (not Austrian) mother to make is just white onions and sausage sliced in thin rounds with a simple vinaigrette as the dressing.