German Wurstsalat (Bologna Sandwich Spread)

Easy to make German wurstsalat sandwich filling made using German ring bologna.
German Wurstsalat (Sandwich Spread)

German Wurstsalat (Bologna Sandwich Spread)

By Sue Lau | Palatable Pastime

German Wurstsalat (Sandwich Spread)

This is a variation on fleischsalat (Bill  fell in love with that back  during his college days when he’d  go to a friend’s home and his mother,  who  was German, always had this around for sandwiches.  She  had a particular brand of German bologna that she liked to use – not the stuff you see in the deli cases at the local market. Although having  moved from St. Louis, the meat packing companies are different, so the brand wouldn’t matter.

I’ve seen some German bologna that looks a lot like a darker cotto salami. But what I like to use in this is ring bologna, which you can sometimes find. (I know Boar’s head markets some and is what I often get). You can  use other meats, but not to a German purist.

A spread from the old days

When  I was  a kid, the  meat counter in the older groceries would make sandwich  spread with what I assume was bologna or a more expensive ham salad. So it is not  like you can’t use other things besides German bologna. I like to  chop whatever I use very small, by hand. But you can pulse it in the food processor if you want to be quick.

This makes  very good sandwiches, obviously, but also makes a nice snack on something  like Ritz crackers.

The cornichon pickles are small.  They look like the little sweet pickles but are quite sour. I have seen bigger ones that get up to about 4-5 inches long  in Lebanese markets and those are good too-  just bigger. You might also find something like half sour pickles in a Jewish deli. Or just use whatever dills you have, but give preference to  ones just marked sour pickles for best flavor.

Chopping onions

The onion you should always mince by hand. Yeah, that’s a pain, but if you do  it  in the food processor,  it crushes the cellular structure and makes the onions stink more, especially a few hours after chopping. I try to avoid using the food  processor on onions unless I  am using them in something like meat loaf, and even then, I like to squeeze out the extra liquid using the food processor causes. If you have a potato ricer that works fabulously. No messy towels.

German Wurstsalat (Sandwich Spread)Not much else to say about this simple recipe, except that it does make the classic brown bag sandwich spread and has been the favorite of many  for years and years. Enjoy. And have a great weekend!


German Wurstsalat (Bologna Sandwich Spread)

  • Servings: 2
  • Difficulty: easy
  • Print

German Wurstsalat (Sandwich Spread)

  • 6 ounces German bologna or ring bologna, minced
  • 1 tablespoon minced fresh onion
  • 1 teaspoon Dusseldorf mustard or German mustard
  • 1/4 cup minced cornichons or sour pickles
  • 3 tablespoons mayonnaise
  • black pepper


  1. Mix together and  use as a sandwich filling.

From the kitchen of

German Wurstsalat (Sandwich Spread)

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