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Chef in a pub kitchen mixing Wurstsalat in a large glass bowl with onions and gherkins.

Reliable Wurstsalat (Bavarian Sausage Salad) - Bockwurst or Pork Hotdog

A classic Wurstsalat built for UK service: clean slices of Bockwurst or Pork Hotdog, crisp onion and gherkins, and a sharp, balanced vinegar-oil dressing. Fast to prep, easy to portion, and better after a short chill.
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Prep Time 15 minutes
Resting Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Main Course, Side Dish
Cuisine: German, Swiss
Ingredients Method

Ingredients
  

  • 800 g Bockwurst or Pork Hotdog chilled (about 8 sausages, depending on size)
  • 2 medium white onions finely sliced
  • 10 –12 gherkins sliced (plus 2–3 tbsp gherkin brine, optional)
  • 3 tbsp chopped chives or parsley optional
  • Dressing
  • 6 tbsp white wine vinegar or mild cider vinegar
  • 7 tbsp neutral oil rapeseed works well
  • 2 tsp Dijon or mild German-style mustard optional
  • 2 tsp caster sugar start here, adjust to taste
  • 1 tsp fine salt then adjust
  • Black pepper

Method
 

  1. Slice the sausage (German-style): Cut the Bockwurst or Pork Hotdog into long strips (julienne-style). Keep slices consistent so every portion eats the same.
  2. Prep the veg: Finely slice the onions and gherkins.
  3. Make the dressing: In a large bowl, whisk vinegar, oil, mustard (if using), sugar, salt and pepper. Taste it - sharp but rounded, not sweet, not oily.
  4. Combine: Add sausage strips, onions and gherkins to the bowl. Mix gently but thoroughly so everything is lightly coated.
  5. Rest chilled: Cover and chill for 20–30 minutes to let flavours settle.
Final seasoning (cold taste): Taste straight from the fridge and adjust:
  1. Too sharp: a small pinch more sugar or a touch more oil
  2. Too bland: a pinch more salt
  3. Needs more tang: a splash of vinegar or 1–2 tbsp gherkin brine
  4. Serve: Portion into 4 bowls. Add herbs if using. Serve chilled with pretzels, crusty rolls, or chips.