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Fleischsalat

Corliss Cogan writes ....Working in a small gasthaus in Berlin we had a Fleischsalat on the menu that was prepared daily.

It was, as are almost all fleish salats, prepared with Fleish Kaese,
( Meat Cheese ), which is actually a type of large sausage baked in a loaf form.Kind of like a cured meat loaf. There were two forms: 1) fein,(fine) which, as the name suggests, was smooth, and the meat was ground very fine and paste- like. and 2) Grob, which means, rough. This was ground through a larger holed grinder and was quite coarse.




Corliss Cogan goes on to write.....

To dress the fleish salat you can go two ways: A good vinagrette, ( We would use a little german mustard salt, pepper, dill, a cider-type vinegar and salad oil...nuttin fancy...very basic. The other alternative is a Mayonnaise-based dressing, using salad creme ( a type of mayo ), a smidgeon of mustard, dill seed, pepper,pinch of cayenne, splash of vinegar (sounds like coleslaw?) but not too much...keep it thick.

INGREDIENTS:

1 lb of smoked lunchmeat

Options,
Smooth texture:

Leberkäse ( the real deal )
Olive Loaf
Mortadella (fine ground Italian sausage)
Ring Bologna
Good quality sandwich Bologna
Knackwurst

CoarseTexture:
Salami
Grobe smoked Bratwurst
Polish sausage (Kielbasa)
Landjager

1 cup juliene sliced dill pickles
1 medium size red or white onion cut in thin rings or juliene strips
1/2 lb Emmenthaller or Swiss Cheese sliced juliene ( optional)
4 hard boiled egg slices

Optional vegetable garnishes:
Blanched carrot sliced juliene
Apple wedges thinly sliced
Bell pepper , red or green sliced juliene
20 tomato wedges ( 4 per serving)


Vinaigrette Dressing
1/ 2 cup good quality olive oil ( just not cheap stuff that tastes bad)
1 teaspoon German mustard or Dijon. ( different mustards will just give a different taste)
1/4 cup water
3 tablespoons red wine vinegar
1 teaspoon dried or 1 tablespoon fresh choped dill weed
Salt and pepper
2 cloves garlic chopped fine

Mayonaise dressing:

1 cup thick good quality mayonnaise
1 tablespoons vinegar, red or apple cider
1 tablespoon of brine from the pickle jar
2 teaspoons German or Dijon mustard
1 teaspoon dill seed
Salt and Pepper


One option is to serve it with Eiersalat
( stuffed deviled eggs)

You can also serve it on a bed of lettuce greens

Fleischkase from the German Deli.com

Ring Bologna from the German Deli.com

 

More Salad Recipes and Links

Fleischsalat with corn and other fun things

 

Fleischsalat on a Pretzel Roll
From the Bavarian Pretzel Factory

Homemade Fleischsalat
from Fool for Food

 

Colorful salat plates

Paula's Futterkrippe

   

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Last updated July 7, 2013