Fleischsalat (German Meat Salad)

Fleischsalat Is a Classic German Recipe – Here’s How To Make It!

Looking for a hearty and meaty German lunch option? German meat salad – called Fleischsalat in German – is for you!

Made from fresh wurst and loaded with chopped pickles, this creamy meat salad gets its signature taste from its liberal use of mayonnaise!

Often eaten on bread or a fresh bun, it’s something you’ll find in German supermarkets and especially at the butcher shop!

white bowl of pink Fleischsalat on wooden cutting board
Our creamy Fleischsalat recipe turned out really well!

Aside from being a popular brunch/lunch food, Fleischsalat can also play a role in a German dinner.

Lisa’s family eats Fleischsalat with boiled potatoes for a filling and easy dinner.

On top of that, this Fleischsalat is used as an ingredient in our super creamy German potato salad.

Keep in mind that Fleischsalat is different from Wurstsalat. The main difference is that Fleischsalat is made with mayo to be creamy while Wurstsalat is made with a simple vinaigrette as the dressing.

Fleischsalat on slice of bread with bowl in the background
Spread Fleischsalat on fresh bread, take a bite, and let us know what you think!

German Fleischwurst vs North American Bologna

When making this Fleischsalat recipe, the meat you use – and the country you are in – is a big factor in determining the final taste of the meat salad.

This is because different countries will have different versions of similar meats.

If you are in North America, you could use widely available bologna for this recipe. However, German “Fleischwurst” (bologna) tastes different than North American bologna.

To get close to how the original would taste in Germany, we often use Italian Mortadella for this recipe when making it in North America.

North American Bologna and mortadella are similar products by consistency – Mortadella has more pork fat chunked throughout the meat blend – but the taste is a bit different.

If you have a European deli close to where you live, you might be able to get actual German bologna (Fleischwurst). If not, you can try it with mortadella to get a taste similar to German Fleischwurst or with classic North American bologna which will still be tasty.

How to Make German Fleischsalat – Step by Step Instructions

If you want to whip together some tasty Fleischsalat, you can find the recipe card at the bottom of this post with the exact measurement.

And if you’d like to see the recipe process photos so you can follow along step-by-step, you can check them out below.

This way, you can have a look to see if your German meat salad looks like ours did!

cutting italian mortadella into slices on plastic cutting board
Cut the meat into slices.

First, cut the mortadella or German bologna into slices. Of course, you can also buy already sliced wurst.

pieces of cut mortadella in white bowl on counter
Cut the meat into thin strips.

Then cut the meat into thin strips. Exactly how thin or thick you cut them depends on your personal preference, but we would recommend not cutting them too thick!

Place the strips of meat into a medium-sized bowl.

bowl of chopped onions pickles and mortadella on counter
Chop the onions and pickles.

Now finely chop the onion if you decide to use one. We like the taste but not that same people don’t like the taste of raw onion. Make sure to chop it very fine so you don’t find large onion chunks in the salad later.

Also chop 4-5 baby dill pickles into small cubes. We use baby dill pickles since they are the closest to pickles you would get in Germany.

Add the chopped pickles and onion to the bowl with the wurst.

bowl of chopped meat and pickles with mayonnaise on counter
Add the mayo, pickle juice, and spices.

Finally, add the pickle juice, mayo, sugar, salt, and pepper.

Fleischsalat mixed in white bowl with spoons on counter top
Mix, mix, mix.

Mix everything together using two spoons. If the consistency is not creamy enough for you, you can add a little bit more mayo.

Now the important part: Cover the bowl and place it in the fridge for at least one hour.

This will allow the flavors to develop – the meat salad will taste much better after sitting for at least an hour (in our opinion).

Before serving, taste the Fleischsalat again and add more spices to taste.

Serve the meat salad, as a spread on a bun or slice of bread – or as a side to boiled potatoes.

bowl of german Fleischsalat on wooden cutting board with pickles behind
This Fleischsalat is ready for a bun or slice of thick cut bread!

Storage Tips

Since this meat salad contains mayonaise, it is important that you store it in an container with a lid in the fridge and use it within 2-3 days.

This salad is eaten cold so you don’t have to worry about reheating it.

We wouldn’t recommend freezing the meat salad as this can greatly alter its taste and texture. Instead, only prepare the amount you plan on consuming.

Related Recipes

For more German salad recipes check out these top dishes. Some are served cold, some are served hot, and others are classic tastes you want around the dinner table!

white bowl of pink Fleischsalat on wooden cutting board

Fleischsalat (German Meat Salad)

Yield: 6
Prep Time: 20 minutes
Total Time: 20 minutes

German Meat Salad - or Fleischsalat - is a classic lunchtime choice. Made from cuts of wurst mixed with chopped pickles, this salad - smothered in mayonnaise - is creamy, crunchy, and perfect on a slice of bread!


  • 10.5 oz (300 grams) German bologna, American bologna, or mortadella sausage
  • 1 small onion (optional)
  • 4-5 baby dill pickles
  • 2 tablespoons pickle juice
  • 6 tablespoons mayo
  • 1/4 teaspoon sugar
  • salt to taste
  • pepper to taste


  1. Cut the bologna or mortadella into slices (if it isn't already sliced). Then cut the slices into thin strips. Place the cut meat into a medium-sized bowl.
  2. Finely chop the onion (optional) and the baby dill pickles. Add them to the bowl.
  3. Finally, add the pickle juice, mayo, sugar, salt, and pepper. Mix well.
  4. Cover the bowl and place it in the fridge for at least one hour to allow the flavors to mingle. You can also prepare the Fleischsalat the night before.
  5. Before serving, taste the meat salad again and add more spices to your liking.


  • There is a difference between German "Fleischwurst" and North American bologna. If you have a European deli close by or a well-stocked international section at your grocery store, try buying German bologna. Of course, you can also make this recipe with classic North American bologna. Mortadella also works well - just keep in mind that the taste will be slightly different but still tasty when using something other than German bologna!
  • This recipe makes approximately 3 1/2 cups of meat salad.
  • Fleischsalat is often eaten on a fresh bun for brunch or lunch. In Lisa's family, Fleischsalat is also sometimes eaten with boiled potatoes for a simple but filling meal.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 475Total Fat: 44gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 78mgSodium: 1551mgCarbohydrates: 4gFiber: 1gSugar: 3gProtein: 15g

This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice. The exact values can vary depending on the specific ingredients used.

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2 thoughts on “Fleischsalat (German Meat Salad)”

  1. Mortadella is never used to make Fleischsalat…..get to a German deli if you could and buy Leberkaese…..I make this all year long, both Fleischwurst and Wurstsalat…..in a pinch, buy bologna, but remember, German bologna is quite different from the garbage you get here in the USA…

    • Thanks for your comment, Karen! I would also never use Mortadella to make Fleischsalat or Wurstsalat in Germany. However, here in North America it can be quite difficult to find authentic German Fleischwurst for some people since not everyone has access to a European deli. So, we wanted to give people options. As you mentioned, North American bologna tastes quite different from German bologna and if we had to choose between Mortadella and North American blogona, we would choose Mortadella (since it’s less processed) if we didn’t have access to authentic options. We mention most of this in the post – but Leberkäse might be a good alternative for some people as well so thanks for that!


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