This bologna salad (Fleischsalat) is always a MUST for me when recreating a German breakfast called Frühstück at home. Every butcher in Germany sells it, but it's SO EASY to make at home!
It's traditionally served as part of a German Frühstück (breakfast) or Abendbrot (traditional dinner) alongside other meats cheeses and spreads.
I prefer eating it on a freshly baked roll called Brötchen in Germany (these sunflower seed rolls are my favorite). It's easy to make with simple ingredients wherever you are and helps me feel right at home in Germany.
You only need 3 main ingredients to make Fleischsalat at home!
- Bologna. The kind of bologna you choose makes a big difference. In Germany, bologna is made from pork only (and called Lyoner or Fleischwurst there). If you can't find pork bologna, pick up some Italian mortadella. You can have it sliced at the deli counter, saving you some time when it comes to slicing it for this recipe. Wiener sausages also work well in this recipe. If you can't find any of this, just use whichever bologna you can find.
- Pickles. I used German barrel pickles in this recipe. In my opinion, they are perfectly seasoned already, so I normally don't need to add any sugar at the end to balance out the tartness. Dill pickles or cornichon pickles also work well.
- Mayo. I use full-fat mayo to get the authentic taste.
How to make it
Slice the bologna and pickles into little strips, then combine with the mayo. You'll season the mixture with a splash of pickle juice, salt, pepper, and sugar. Feel free to garnish with parsley, chives, or sliced onion at the end.
This sourdough rye bread is also great if you make it for Abendbrot, the traditional German bread-based dinner.
Unlike American bologna salad, German bologna salad is not pureed and does not include raw celery. In fact, I have never before had raw celery or seen anyone eating raw celery growing up in Germany.
Bologna salad at a German breakfast
I grew up with this German bologna salad and always have to have some whenever we have breakfasts with my family in Germany. You can pick them up at any butcher there, but making it yourself is SO SIMPLE. I am so glad this is one other way I get to have and share an authentic taste of Germany without having to put in too much time or effort.
Want to learn more about some popular food to have at a German breakfast? Then check out my Frühstück blog post with all the recipes linked.
Also try this Swiss bologna and cheese salad when you get a chance!
German Bologna Salad (Fleischsalat)
- 140 grams pork bologna Most bologna in America is made from a mixture of pork and beef. Sometimes I can find German pork bologna at European markets OR I buy sliced Mortadella (an Italian bologna made from pork). You can also use traditional Wiener sausages since they are already cooked. If you're not having luck finding any of this, you can of course use whichever bologna you can find.
- 140 grams pickled cucumbers I buy a large jar of German 'Barrel Pickles' at World Market. Dill pickles or cornichons are great too.
- 140 grams mayonnaise I always use the real kind, not light or Miracle Whip.
- a splash of pickle juice
- salt, pepper and sugar to taste
- If you didn't buy sliced pork bologna, you will first slice it, then cut it into thin, long strips. Also cut the pickled cucumbers into thin strips, about the same length.
- Stir together with the mayo.
- Add a splash of pickle juice and season to taste with salt, pepper and a pinch of sugar.
- Garnish with parsley, chives or sliced green onion.
- Enjoy on sliced bread of Brötchen as part of a German breakfast (these German sunflower seed rolls or German wheat rolls are my favorite Fleischsalat pairing).