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German Fleischsalat


German Fleischsalat is made out of fried or boiled meat, Lyoner Sausage (Bologna) or Leberkaese, cut in stripes with a lot of mayonnaise and pickles. The one you can buy already made often contains preservatives, so the home made version would be much better. Per German regulations the Fleischsalat must contain 25% meat and 25% pickles. If you add more than 25% meat like beef you call it a beef salad. It is a great party salad, try it out. Happy Cooking!

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  • 150 g peas frozen (optional)
  • 4 boiled eggs
  • 3 medium onions
  • 3 German pickles Gourmet Pickles (Hausfrauenart Style) 32 fl oz1x1.trans German Fleischsalat
  • 500 g Bologna (Lyoner), or Leberkaese
  • cherry tomatoes (optional)
  • 2-3 tbsp mayonnaise – 2-3 tbsp natural yoghurt (Greek)
  • salt, pepper and curry (optional)


Adapted from


Step 1

- Cut boiled eggs in eight parts.
- Cut pickles and sausage in half (vertical), then cut in fine stripes. Note: the typical German Fleischsalat contains the same amount of pickles and sausage, and it is important that you use German pickles Barrel Pickles (2.2 pound)1x1.trans German Fleischsalat
- Cut cherry tomatoes in half; mix mayonnaise with yoghurt and spice with salt, pepper and curry.
- If you like the salad it a bit mushy you can add some pickle liquid.
- Mix salad well and let it soak for 1-3 hours at a cool place. Add as decoration the tomatoes on top.

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