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This homemade meat salad is a true classic that impresses with its savory flavor and perfect consistency. Prepared in just 20 minutes, it offers a quick and tasty alternative to ready-made products from the supermarket.
When I prepared this meat salad for the first time myself, I was surprised how easy it is to achieve a much better result than with store-bought versions. The fresh ingredients and personally adjusted seasoning make the decisive difference.
Key Ingredients
- Bologna sausage: Forms the basis of the salad and should be of good quality, preferably from the butcher
- Pickles: Give the salad its characteristic tanginess and flavor
- Mayonnaise-yogurt mixture: Provides a creamy consistency, but is lighter than pure mayonnaise dressing due to the yogurt
- Pickle juice: A secret tip that gives the dressing additional flavor
- Fresh herbs: Elevate the taste to a new level and provide freshness
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Detailed Preparation
- Optimally prepare bologna sausage
- First cut the bologna sausage (Lyoner) into slices about 1 cm thick. Then cut these slices into narrow, uniform strips. The size of the strips is important – they should be fine enough to easily fit on a roll, but not too small so that the salad still has bite. Alternative cutting version: Cut the sausage into uniform cubes of about 0.5 cm, which gives the salad a different but equally appealing texture.
- Prepare pickles
- Cut the pickles into very fine strips on a cutting board. Collect the pickle juice or take it directly from the jar, as it will be used later for the dressing. The fine pickle strips ensure the perfect distribution of acidity and flavor throughout the salad.
- Prepare creamy dressing
- In a large bowl, mix the mayonnaise and plain yogurt in a ratio of 2:1. Adding yogurt makes the dressing lighter and fresher than in classic recipes that use only mayonnaise. Add the collected pickle juice (about 40 ml) and stir well. Season with salt and pepper. The pickle juice is the key to a special flavor and gives the dressing a pleasant tanginess that store-bought salads often lack.
- Assemble salad
- Add the prepared sausage and pickle strips to the dressing and carefully fold in until everything is evenly coated with the sauce. Add the freshly chopped herbs – a mixture of chives and parsley – and gently stir again. The herbs should be added at the end so they can optimally develop their color and aroma.
- Finalize and let rest
- Ideally, let the finished meat salad rest in the refrigerator for about 15-30 minutes so the flavors can combine. This is not absolutely necessary but improves the taste. Before serving, taste again and season if necessary.
I've found that this meat salad tastes particularly good when it can marinate for some time. Prepared the evening before for a picnic or brunch the next day, it develops its full flavor and the ingredients combine perfectly.
German Classic
Meat salad is a popular classic of German cuisine that probably originated at a time when people wanted to creatively use leftover meat and sausages. Today it is a staple of the evening meal, the dinner buffet, and a popular bread spread. The combination of savory sausage, tangy pickles, and creamy dressing makes it a balanced taste experience that works excellently as a quick snack or as part of a larger meal. The homemade version impresses with control over the quality and proportion of ingredients.
Serving Suggestions
The meat salad is versatile:
- As a classic spread on fresh rolls or whole grain bread
- As a filling for wraps or sandwiches
- As a side dish to fried potatoes or rösti
- As part of a cold buffet or barbecue
Variation Possibilities
The basic recipe can be creatively modified:
- For a more savory version, add some mustard or chopped onions
- For more freshness, mix in small pieces of apple or finely diced bell pepper
- For a richer variant, add hard-boiled eggs in cubes
- For a Mediterranean touch, add some fresh lemon juice and chopped olives
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Storage
The finished meat salad keeps in the refrigerator for about 2-3 days in an airtight container. Since it contains mayonnaise, it should always be stored chilled and not refrozen after extended time at room temperature (e.g., at a buffet). For optimal flavor, the salad should stand at room temperature for about 10-15 minutes before serving – this allows the flavors to emerge better.
After several preparations of this meat salad, I can say that it is a reliable classic that always goes down well with guests. The ratio of effort to result is unbeatable – in just 20 minutes you have a salad that tastes significantly more aromatic and fresher than any store-bought version. Try it yourself and be convinced by this simple but delicious recipe!
Frequently Asked Questions
- → Which bologna works best?
- It's best to use a bologna with a firmer consistency that can be easily cut into strips. Classic choices are Lyoner or ham sausage. The important thing is that it's not too soft, so the strips keep their shape in the salad.
- → Can I omit the yogurt?
- Yes, you can omit the yogurt and use more mayonnaise instead. The yogurt makes the salad somewhat lighter and less fatty. Alternatively, you can also use quark or sour cream.
- → Why add pickle juice to the meat salad?
- The pickle juice gives the meat salad a pleasantly fresh, slightly tangy note and makes the dressing a bit more liquid. It's an old household trick that gives the salad a special flavor.
- → How long does the meat salad keep?
- Stored in the refrigerator in a well-sealed container, the meat salad will keep for about 2-3 days. Since it contains mayonnaise and yogurt, it should not be left out too long or at room temperature.
- → Which herbs work best with it?
- Chives and parsley work very well classically. But dill or chervil also give the meat salad a fresh note. You can experiment according to taste or use a ready-made herb mix.
- → Can I add other ingredients?
- Absolutely! Some people like finely diced onions or shallots, hard-boiled eggs, apples or bell peppers in meat salad. A splash of lemon juice or some mustard in the dressing also gives a nice flavor note.