Fleischsalat – The Artery-Clogging Salad

Working as a butcher has introduced me to many new ways of consuming meat – the opportunities seem endless.  This past week, I was able to participate in the making of Fleischsalat (tr., meat salad) as the consumption and production of sausage is lower in the summer months.  At the butchery where I am apprenticing, the making of the meat salad is alternated with egg salad each week; I have been informed that the primary difference between the two is switching out the meat for some hard-boiled eggs.

Fleischsalat is quite delicious because it somewhat epitomizes poor decision-making.  The main ingredients are calorie-packed finely ground meat and mayonnaise.  Include some flavorful shredded pickles, and you have a delicious side-dish.

Recipe

• Fleischwurst or Jagdwurst
• Mayonnaise – enough to coat all the meat
• Pepper – approximately one tablespoon per pound
• Paprika – approximately one-half teaspoon per pound
• Salt – go easy here as the meat and mayo may be already salted
• Pickles – shredded and seasoned – use your discretion on amount (up to 25% volume)

Slice the meat quite thin, and then further cut into one-inch-long, baton-sized pieces:

Add the seasoning:

Add the mayo – enough to coat:

Mix:

Enjoy in moderation…

Note that a variation of this recipe is using Kassler as the base meat and replacing some of the mayo with ketchup – know that I remain skeptical on this alteration.