Colourful Sausage Salad
This colourful sausage salad is a real crowd-pleaser at any barbecue: juicy Fleischwurst meets crunchy peppers in three colours and tangy cornichons. A creamy dressing of sour cream, mayonnaise and white balsamic ties it all together while keeping things light on the carbs. Quick, fuss-free and guaranteed to disappear fast at your next cookout.
Ingredients
- 250 g Fleischwurst, a German pork bologna; or use any mild ring bologna / Lyoner
- 1 small green pepper
- 1 small yellow pepper
- 1 small red pepper
- 12 cornichons (small gherkins)
- 1 tub sour cream, 10% fat, about 200 g
- 3 tbsp mayonnaise
- 1 tbsp white balsamic vinegar
- 2 tbsp rapeseed oil
- fresh or frozen herbs, e.g. parsley or a garden herb mix
- salt
- pepper
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 2 Servings |
|---|---|---|
| Calories | 540 kcal | 1,080 kcal |
| Carbohydrates | 9 g | 18 g |
| Protein | 18 g | 36 g |
| Fat | 46 g | 92 g |
| Fibre | 2 g | 4 g |
| of which sugar | 6 g | 12 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Cut the Fleischwurst into small pieces.
- Deseed the peppers and dice them finely.
- Dice the cornichons.
- Combine the sausage, peppers and cornichons in a bowl.
- For the dressing, stir together the sour cream, mayonnaise, white balsamic vinegar and rapeseed oil with the herbs, then season to taste with salt and pepper.
- Add the dressing to the sausage, pepper and cornichon mixture, toss everything together well and serve.
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Nutrition facts per serving (estimate)
| Calories | 540 kcal |
|---|---|
| Carbohydrates | 9 g |
| Protein | 18 g |
| Fat | 46 g |
| Fibre | 2 g |
| of which sugar | 6 g |
Frequently asked questions
Can I make this sausage salad ahead of time?
Yes, you can prepare it 1 to 2 hours in advance and keep it chilled. The dressing has time to soak in nicely.
Which sausage works best for sausage salad?
Fleischwurst is the classic choice. You can also use Lyoner or another mild cooked sausage such as ring bologna.
Is this colourful sausage salad really low in carbs?
The carbs come mainly from the peppers and cornichons, so each portion stays in the low single digits.
How long does the sausage salad keep?
Covered in the fridge it keeps for about 1 to 2 days. It tastes best freshly made.
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