A tasty and appetizing salad, which you will love if you like bold flavors. Viennese salad is made with classic sausages, peppers, pickles, olives, and pickled onions… it’s a simple and quick dish, great for summer because it can be prepared in advance and stored in the fridge. I chose to grill the sausages, because I don’t like to eat them raw, but if you prefer, you can cut them directly into slices, or boil them in water. Try this recipe, it’s really delicious, and you can enrich it with other ingredients, such as potatoes.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Austrian
- Seasonality: All seasons
- Energy 264.34 (Kcal)
- Carbohydrates 5.22 (g) of which sugars 2.49 (g)
- Proteins 13.18 (g)
- Fat 21.19 (g) of which saturated 7.22 (g)of which unsaturated 12.32 (g)
- Fibers 1.58 (g)
- Sodium 1,168.30 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz pork sausages
- 1 bell pepper
- 2 tbsps pickled onions
- 6 pickled cucumbers
- 2 tbsps olives (green, black, or Taggiasca)
- oregano
- thyme (to taste)
- extra virgin olive oil
- salt
Tools
- Grill pan
- Pan
- Strainer
- Bowl
Preparation
Heat a non-stick grill pan (or a griddle), place the sausages and grill them for a few minutes, turning them 2-3 times.
When they are cooked, remove them from the heat and cut them into slices.
Clean the bell pepper by removing the seeds and white filaments. Cut it into strips, put it in a pan with a drizzle of oil and a pinch of salt.
Cook it over medium heat for a few minutes, so it remains firm. If desired, you can deglaze with a splash of vinegar or white wine.
While the sausages and peppers cool, drain the cucumbers and pickled onions, rinse them briefly, so they don’t have too strong a vinegar flavor. If the cucumbers are very small, you can leave them whole, otherwise cut them into pieces.
Now take a bowl and combine all the ingredients: peppers, sausages, olives, pickles, and pickled onions.
Add a handful of oregano and a few leaves of thyme, if you like. Mix well and add a drizzle of oil if necessary.
Your Viennese salad is ready. If you can, let it rest for 20-30 minutes before serving, so it becomes more flavorful.
Tips and Variations
You can enrich the Viennese salad with boiled potatoes in pieces or cubes of cheese like Emmenthal.
You can also use bell peppers in oil or vinegar, instead of fresh ones.
The quantities of pickles are indicative, you can increase or decrease as you like. You can use Taggiasca olives, green olives, or black olives.
Choose good quality sausages (from the butcher if you have them), preferably skinless.
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