A couple of months ago, I was lucky to spend a few days learning about Bavarian cuisine. I learned quite a lot of new things, but sadly did not get the chance to taste many of the dishes we prepared. One of the things I wanted to try so badly was the Fleischsalat, German meat salad. The recipe was super easy. I just wasn’t sure exactly how it was to be served, by itself or on a roll. The answer is both. A few weeks after getting my culture on a friend and I stopped by one of our favorite stores, a strange little place that had all kinds of weird random items for extremely great prices. It seemed to be too much of a coincidence that they had just got in a shipment of German products including mustard and beerwurst, so of course I snagged me some. I thought this would be perfect for the Fleischsalat, and right I was.
Beerwurst is kinda like a summer sausage, only softer. And more garlicky. It has a slight red tint to it and is seasoned with pepper, paprika and mustard seeds. Its also delicious. I decided that I would use half to make a small batch of Fleischsalat and save the rest for a meat snacker platter for a brunch later on. My beerwurst was frozen so, I just thawed it enough to cut in half, and tossed the rest back in the freezer. It kept pretty well, and will only last a week once opened in the fridge.
Fleishsalat/ German Meat Salad 6 servings
(Wunderbar is a great German bologna that is carried in most supermarket deli’s)