Sausage Salad is a better description for the salad than the "Meatsalad" or Fleischsalat as it is called here in Germany. And be sure, it has nothing to do with any kind of the usual salads.
In the mid 19 hundreds the butchers tossed together leftover meats and added mayonaise to bind it to together to make a "salad" for the people who had cold "Abendbrot", meaning eating bread with sausages or cheeses for dinner.
At first leftover cold cuts of beef or pork were made as a salad, then the meat was taken out and Lyoner or Bologna sausages were used instead. But the mayo still bind everything together.
To make the salad a bit lighter, pickled gherkins were added together with some of the brine. My Mom always used boiled eggs to strech out the salad and made it enough for 3.
Ingredients:
200 g Lyoner or Fleischwurst
6 Gherkins
2 medium hard boiled eggs
30 ml gherkin brine
80 g Mayo or more to bind the salad
Pepper, some salt
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