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German Meat Salad – Fleischsalat

German Meat Salad

There is a seemingly endless variety of cold cuts, cheeses, bread spreads and salads that we put on our German bread and Meat Salad is just one – but extremely delicious – example.

Video: How to German Fleischsalat

Homemade Fleischsalat / Meat Salad

German Fleischsalat

While one can buy meat salad (Fleischsalat) in every supermarket packed, most Germans prefer to buy it at the butcher. There it is freshly made and tastes best while the industrial packed meat salad tends to have a strong taste of vinegar.

How to make German Meat Salad

However, there is no need to go to the butcher if you spend 5 minutes on making your own German Fleischsalat. It is very easy and you will find the ingredients at every US grocery and hopefully also in other countries.

I don’t really have exact measurements here. It is something that I do by eye measure but I will try my best to give you a rough estimate of how much I am using for a nice batch of it.

Homemade German Fleischsalat

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German Meat Salad

German Meat Salad – Fleischsalat

Delicious Salad made from Mortadella, enjoyed on bread slices
4.29 from 7 votes
Prep Time 5 minutes
chill 2 hours
Total Time 2 hours 5 minutes
Course Dinner, Meat Dish, Party Food, Snack
Cuisine German
Servings 8 servings


  • about 3-4 tbsp mayonaise
  • 10 slices mortadella
  • 1 handful parsley, chopped
  • 1 small onion, chopped
  • 4 pickles
  • some pickle water
  • some salt
  • some pepper
  • some paprika
  • 1-2 spritzer Warchestershire Sauce


  • Mix the mayonnaise with 1 to 2 tbsp. of pickle water.
  • Add the salt, pepper, paprika and Worcesterhsire sauce and mix everything.
  • Mix in the onions.
  • Cut the pickles into small and very thin slices and add to the mayonnaise mix.
  • Cut the mortadella very thinnly and mix with the other ingredients.
  • Last, chop the parsley and mix it into the salad.
  • You can enjoy it immediately but it tastes best if you chill it for 2 hours.
Keyword meat
Tried this recipe?Let us know how it was!

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9 thoughts on “German Meat Salad – Fleischsalat”

  1. Dr. Peter W. Schübelin

    5 stars
    We had a very large t bone with a lot of left overs. The next day I cut the meat from the bone and transformed it into small cubes. I added I finely minced white ognion, a cube of bouillon dissolved in cognac, 2 finely minced tomatoes. 5 spoon full of home made mayonnaise, pepper,salt, Tabasco, a little ketchup…
    I was a feast!

  2. 5 stars
    I made it with Lyoner and it was so yummy! I don’t recall my German Mom making this type with mayo, but I do remember her buying it at the deli. I had no idea it was meant for a bread topping, but it makes total sense.

    1. Did your mom maybe make the Wurst Salad (check out the recipe on this blog, link is currently on the homepage)?

  3. 3 stars
    If Memory serves me right, we used to have more than “just” Mortadella in the Fleischsalat in Bavaria. It was Headcheese, Jagdwurst (Hunters Sausage), Gelbwurst ( the one in the yellow wrapper) Onions, Pickles and a little Oil and Vinegar..Sometimes we added Blood and Tongue cuts as well..whatever was available….I only gave your Recipe 3 Stars because I don’t like Mayo and just Mortadella..

    1. Hi Michael,
      I’m a little sad that you gave only 3 stars because the recipe you are referring to, is not “Fleischsalat”. What you had in mind is called “Wurstsalat” and is made with cheese, onions, wurst, and a vinaigrette. Also, Fleischsalat is enjoyed on bread while Wurstsalat is enjoyed on its own. Fleischsalat and Wurstsalat are two different things.

  4. Kori Lynn Hargraves

    I’ve had many different variations of this salad! Love love love it! My favorites are the ones with cheese in it. What cheese is normally used in this salad? Thank you! So excited to find this site!!

    1. Yes, what you descibe with cheese is the “Wurstsalat” almost like the Fleischsalat but with cheese and a vinegar vinaigrette, right?

  5. Margot Helquist

    Hello, so now I can make Fleischsalat with Mortadella. I always thought it was made with ham. Thank you for your recipe.

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