@@MyGermanRecipes We need to give your channel more comment interaction! 😊 Makes a difference for your visibility! You have a good reply attitude down here. This has huge potential!
A mixture of lyoner sausage and beer sausage tastes much better than the bologna and they are both readily available at any deli. Simple for me - just add garlic baby dill pickles with some pickle juice and real mayo - that is it. Bring on some fresh rye or a fresh crusty roll and.... Yum yum. My mom was born in Germany and she was a great cook. This was her very simple and deliscious recipe. Thanks mom.
@@MyGermanRecipes I was thinking about solutions for sourcing the sausage parts abroad. I thought it wouldn't be sacrilegious to use hotdogs if anything else fails in sourcing ingredients.
My Mom was from Stuttgart and she would make the fleischsalat and then take hard boiled eggs and cut them in fourths with tomato slices and arrange them on top of the salat with mayo in the pastry bag with a star tip to make it real fancy, like they had in the restaurants at the top of the Hertie department store in Germany. Thank you for reminding me of that, tomorrow would of been her birthday, I lost her 2 1/2 years ago. Maybe I will make fleischsalat!
I haven't had this is such a long time! I used to love it! I am going to have to make a note to buy the ingredients so i don't forget to make it!! Thank you so much for the reminder!
Thank you for this recipe! Growing up my Auntie used to make this identical recipe and I loved it so much and would always look forward to visiting her because she always had it on hand. She also made a Herring version very similar to this - I hope one day you can make the Herring Salad too :)
I’m from a very diverse ethnic area of northeast PA; German, Polish, Slovenian, etc. and this was the “go to” meal at all us kids’ birthday parties only everyone ground it all together instead of slicing. Chunk of Bologna, chunk of Bologna, pickle... repeat, lol! Guess what my job was? Called it “party meat.” (how original 🤪) Is it ever ground in Germany? I kind of like this way. Going to try it this weekend!
Ohh im native to the southwest US but 30 years ago my dad would help out an elderly pastor and his wife minister in a rural area. I was a kid and i loved visiting; the couple was absolutely, let us kids ring the church bell and the pastor made the BEST ground bologna sandwiches and ive never been able to figure out how he made them. Never tasted anything like it since. To my little kid Mexican American eyes, they were just “white people” and knew they had moved to Arizona from somewhere back east. but the way you describe those party meat sandwiches, I wonder if he was from Pennsylvania/had Germanish roots? I wonder if my dad knows!! I hope he remembers! Either way im totally making this recipe as shown. It looks SO GOOD.
When I lived in Düsseldorf I would buy Fleischsalat at a fancy delicatessen and it was amazing. Everything was sliced very narrow just as you described. I can't wait to make it. You could add cheese as well. Vielen Dank für das Video!
@@ronnyberger1699 das findet man Land auf, Land ab vor allem auf den kalten Buffets vieler Parties oder Dorffeste! Es ist gewöhnungsbedürftig, weil (wahrscheinlich durch die Säure) die Deftigkeit des Käses, egal wie neutral er ursprünglich sein mag, viel mehr im Mund rauskommt. Aber wenn man die Ursache kennt und die saubere Zubereitung sah, dann ist das einfach eine kleine dazwischen gemischte deftigere Note, die gar nicht so schlimm ist. Wie bei allem: es braucht ein erstes Mal und den Willen weiter zu machen! 😂
Me and my parents tried Fleichsalat for the first time when We stayed in Germany with some family a few years ago. Tried finding it everywhere in local shops because my mum loved it so much.. definitely trying the recipe to surprise her with. What bread would you recommend with fleichsalat?
I'm loving your videos! My mom, who is from Bremen, has been really enjoying you. She's a wonderful cook as well but likes watching anyway. It's nice to get ideas on how you do things. I especially loved the brotchen video. I've made them but didn't know to fold it over! Thanks so much for sharing your secrets!⚘❤⚘
It's these little tradecraft things you either learn from a family tradition or a good detail focused German "Hauswirtschaftslehrerin" (teacher) in trade school! The detailed step by step is the secret of this channel. 😊
Sehr lecker! Ich lebe zwar in Deutschland, koche und backe Rezepte aus aller Herren Länder. Aber Fleischsalat habe ich noch nie gemacht. Ich bin kein Mayonnaise Fan. Aber mein Mann liebt diese Art Salate. Liebe Grüße aus Fulda Caroline 😊
Viele Kanäle zeigen es nicht derart ausführlich. Da sie Außenstehende anspricht macht sie das wirklich sehr schön kleinschrittig, um niemanden an den Details zu verunsichern oder zu entmutigen. Viele Kanäle übergehen das oft. Das ist hier wirklich Hauswirtschaftsschule! Hatte die Ehre mit mindestens 4-5 Hauswirtschaftslehrerinnen beruflich in anderweitiger Angelegenheit zusammen zu arbeiten. Das ist einfach ein eigener Menschenschlag mit Fokus auf Details! 😊
We call it "Gurkenwasser" and it translates to pickle water. I didn't know it's called pickle juice here and I find it odd since it's not juice from the pickles but mostly consists of water.
I've been buying Fleischsalat at Wimbergers in Colorado Springs, but moved out of town and tried to make my own. I'm originally from Kempen (bei Krefeld) and recall that taste from my youth. I have been adding a small amount of coleslaw and my home made mayo (extra light olive oil, 2 egg yolks, vinegar, salt and zero chemicals - far better than anything from the store). I tried baloney and don't care for it. Tried ham and that was better but still sub-par. And then I tried spam and believe it or not it wasn't half bad. Wish I could get Lyoner or Gelbwurst. My father in law used to run a small store in Nürnberg and he told me that the ingredients in Fleischsalat are mostly meat and sausage that wouldn't sell, kind of like Sülze. So spam fits right in. Danke sehr. (Edit: I hope I didn't offend spam lovers, esp those in Hawaii.)
As a German transplant in America, I often like to be reminded of good old German dishes. Many we make are close to your versions. Nice job. (As a recommendations though, your videos drag on too long. Do we really need to see you cut up all of the meat etc.? If you could just speeds things up a bit, I'm sure you would gain quite a few more views.)
It's the nice thing to be able to actually see every move because it's for people absolutely unsure about how it's done right. You already know the end result and you have already a previous experience of preparation. Why don't you immediately jump to the recipe page on her website. These videos are the right teaching approach for outsiders!
Hello from Berlin! Thanks for the easy and wonderful recipe especially in English. I’d love to learn more German recipes but sometimes language barrier stands for. I bought Fleisch Wurst today and I’ll make the wurst salad for lunch ♥️ I’m looking forward to getting more ideas from you‼️
I believe her channel is absolutely underrated and is the perfect route for your culinary integration as a non-native if you stick to her main traditional ones!
I recently learned you can’t readily buy chicken mince in the US, at least without going to a specialty Asian supermarket. I found that pretty shocking as chicken mince is a staple ingredient in our supermarkets in Australia. It makes a really nice spaghetti bolognaise as it’s much lighter than beef, similar to pork mince.
@@HumpelstilzchenGerman tradition would be more like having that as one of several options at the cold buffet of a potluck at some party or village festival. Just adding to the mix on the plate and usually some bread rolls or slices of rustic bread with it, I'd say.
@@chrise-ih4ix Youre absolutly right. I also eat it without anything else 😊. I just said, because the commentor said he want to try it as a Sandwich, that it tastes really good as a Sandwich 😉
This was something my mum would make on a really hot day. It was refreshing to eat nice and cold. Thank you for sharing your recipes. I am enjoying watching every video. P.S. See if you can get Kiihne brand gherkins (from Esslingen) I get them in Australia every now and again.
Kühne is from Hamburg but Hengstenberg is from Esslingen. My friend lived in Esslingen (the building that was at the train station and used to be for customs /Zollamt) and he couldn‘t stop telling us everything about Esslingen 😂. But it‘s a really pretty place, I have good memories of it.
That would be really nice on baked jacket potatoes or even as a topping on hotdogs or as a topping on burgers. I think I would add some grated tasty cheese or feta cheese to it and it would be perfect.
We were just eating Lyoner and Jagwurst on buns with your mustard recipe (pickles on the side, lol), but now we decided to use the remainder to make the Fleischsalat...might even add a little bit of Blutwurst. (Purchased some wonderful hot (spicy) smoked paprika shipped from hungary. Will use it in this recipe). All this wonderful paprika, going to have to make a chicken paprikash.....unless there is a German recipe for using lots of paprika, or maybe a goulash? P.S. Rebecca says hi. She is anxiously awaiting 'The German Ladies Easter Ladybug "massipan" (sic) recipe', lol lol.I
@@harrok38 Yes I know thank-you. It is my sweet little next door little neighbour Rebecca that calls it massipan, ergo the (sic) and the quotations, but again danke , lol.
Mom would grind the bologna to make a spread with only mayo, think I will try grinding the bologna and add the ingredients you used and it would improve her bologna spread recipe. Thanks
With the Corona virus really starting to impact all our lives, could you possibly do some super healthy German recipes? I think you have already done a chicken soup but what about a proper fermented sauerkraut?
That is Wurst Salat 😀👍 and a different variation that is mostly enjoyed during summer. Wurst Salat and Fleischsalat are different not only in use of the mayonnaise or vinaigrette but also the Wurst Salat is enjoyed as a meal while the Fleischsalat is usually put on a slice of bread. Both are delicious ❤️
I like shopping at our local Aldi store because they have a lot of unique German foods that we can’t find elsewhere. Do you have an Aldi grocery store?
Weekly I check the online ads to the local grocers including Aldi, I like the unique selections as well and also check the 'upcoming finds' section and occasionally find a good deal, recently bought a 5qt braiser which has become my favorite pan, Aldi price was $29 compared to Le Creuset at $200+
Thank you so much for the recipe, I have been feeling like some Fleischsalat. My late German mom would make it for me as a kid, think I will try this tomorrow 😊👍🏼
Richtig, aber die gibt es hier in Texas nun mal leider nicht, daher muss man nehmen was zur Verfügung steht. Ich versuche so authentisch zu sein wie es geht aber hier und da muss ich halt Abstriche machen und Rezepte abwandeln. Am Ende schmeckt es zum Glück trotzdem gut.
Please, do yourself a favor and research the subject. Natural fats are GOOD for you, and processed meats like sausage are not all that unhealthy. Just stay away from the bread and any sugars. May I suggest you look up Nina Teicholz' videos on the misinformation out there on fats?
I have followed your recipe and the fleish salad is indeed delicious and as I remember eating in Germany. Thank you.
That makes me very happy!
@@MyGermanRecipes We need to give your channel more comment interaction! 😊
Makes a difference for your visibility!
You have a good reply attitude down here. This has huge potential!
A mixture of lyoner sausage and beer sausage tastes much better than the bologna and they are both readily available at any deli.
Simple for me - just add garlic baby dill pickles with some pickle juice and real mayo - that is it.
Bring on some fresh rye or a fresh crusty roll and....
Yum yum.
My mom was born in Germany and she was a great cook.
This was her very simple and deliscious recipe.
Thanks mom.
Interesting!
@@MyGermanRecipes I was thinking about solutions for sourcing the sausage parts abroad. I thought it wouldn't be sacrilegious to use hotdogs if anything else fails in sourcing ingredients.
@timderemo5091 That sounds interesting, but certainly has nothing to do with the classic Fleischsalat we have in Germany.......
Just tried in Thailand! How lovely this is , I never knew about it ❤
You're an American expat?
My Mom was from Stuttgart and she would make the fleischsalat and then take hard boiled eggs and cut them in fourths with tomato slices and arrange them on top of the salat with mayo in the pastry bag with a star tip to make it real fancy, like they had in the restaurants at the top of the Hertie department store in Germany. Thank you for reminding me of that, tomorrow would of been her birthday, I lost her 2 1/2 years ago. Maybe I will make fleischsalat!
Susan Armbruster ...ach ja, the Hertie store. I loved to go there as a child.
Details is everything!
I haven't had this is such a long time! I used to love it! I am going to have to make a note to buy the ingredients so i don't forget to make it!! Thank you so much for the reminder!
Thank you for this recipe! Growing up my Auntie used to make this identical recipe and I loved it so much and would always look forward to visiting her because she always had it on hand. She also made a Herring version very similar to this - I hope one day you can make the Herring Salad too :)
You are so welcome! I have Heringssalat on my list!
@@MyGermanRecipes on your to do list? Or down in some playlist?
So happy to stumble across your channel
It's perfect step by step demonstration leaving no questions open on the minute details!
Especially for newcomers from other culinary cultures.
Oh this brings back memories...my great aunt use to make this all of the time...some times with ham instead of bologna... soooo good!
My grandmother use to make this for me when I was a child. Thank you so much for sharing this. I will be making this on during the weekend!
I‘m always happy to bring back delicious memories ❤️
I’m from a very diverse ethnic area of northeast PA; German, Polish, Slovenian, etc. and this was the “go to” meal at all us kids’ birthday parties only everyone ground it all together instead of slicing. Chunk of Bologna, chunk of Bologna, pickle... repeat, lol! Guess what my job was? Called it “party meat.” (how original 🤪) Is it ever ground in Germany? I kind of like this way. Going to try it this weekend!
I've never heard of the meat being ground for this in Gemany but it is an interesting idea! :-)
It makes it more of a sandwich spread. Thanks for the answer. LOOOVE your recipes!
Ohh im native to the southwest US but 30 years ago my dad would help out an elderly pastor and his wife minister in a rural area. I was a kid and i loved visiting; the couple was absolutely, let us kids ring the church bell and the pastor made the BEST ground bologna sandwiches and ive never been able to figure out how he made them. Never tasted anything like it since.
To my little kid Mexican American eyes, they were just “white people” and knew they had moved to Arizona from somewhere back east. but the way you describe those party meat sandwiches, I wonder if he was from Pennsylvania/had Germanish roots? I wonder if my dad knows!! I hope he remembers!
Either way im totally making this recipe as shown. It looks SO GOOD.
@@MyGermanRecipes I believe that different texture would alter tastes and experiences.
@@Anwelei I guess this one brings out more the sour contrast paired with it
When I lived in Düsseldorf I would buy Fleischsalat at a fancy delicatessen and it was amazing. Everything was sliced very narrow just as you described. I can't wait to make it. You could add cheese as well. Vielen Dank für das Video!
Mit käse 😳 ? lieber nicht
@@ronnyberger1699 das findet man Land auf, Land ab vor allem auf den kalten Buffets vieler Parties oder Dorffeste!
Es ist gewöhnungsbedürftig, weil (wahrscheinlich durch die Säure) die Deftigkeit des Käses, egal wie neutral er ursprünglich sein mag, viel mehr im Mund rauskommt.
Aber wenn man die Ursache kennt und die saubere Zubereitung sah, dann ist das einfach eine kleine dazwischen gemischte deftigere Note, die gar nicht so schlimm ist.
Wie bei allem: es braucht ein erstes Mal und den Willen weiter zu machen! 😂
@@ronnyberger1699 ist mehr ein südliches und ländliches Ding.
Wurst alleine kann etwas fade werden mit der Zeit.
Fleischsalat war immer das Beste bei uns zuhause.
Me and my parents tried Fleichsalat for the first time when We stayed in Germany with some family a few years ago. Tried finding it everywhere in local shops because my mum loved it so much.. definitely trying the recipe to surprise her with. What bread would you recommend with fleichsalat?
I love this most on a mixed rye-wheat bread but it also tastes very good on any other rustic or white bread as long as it is not sweet.
I'm loving your videos! My mom, who is from Bremen, has been really enjoying you. She's a wonderful cook as well but likes watching anyway. It's nice to get ideas on how you do things. I especially loved the brotchen video. I've made them but didn't know to fold it over! Thanks so much for sharing your secrets!⚘❤⚘
It's these little tradecraft things you either learn from a family tradition or a good detail focused German "Hauswirtschaftslehrerin" (teacher) in trade school!
The detailed step by step is the secret of this channel. 😊
Sehr lecker! Ich lebe zwar in Deutschland, koche und backe Rezepte aus aller Herren Länder. Aber Fleischsalat habe ich noch nie gemacht. Ich bin kein Mayonnaise Fan. Aber mein Mann liebt diese Art Salate. Liebe Grüße aus Fulda Caroline 😊
Viele Kanäle zeigen es nicht derart ausführlich.
Da sie Außenstehende anspricht macht sie das wirklich sehr schön kleinschrittig, um niemanden an den Details zu verunsichern oder zu entmutigen.
Viele Kanäle übergehen das oft.
Das ist hier wirklich Hauswirtschaftsschule!
Hatte die Ehre mit mindestens 4-5 Hauswirtschaftslehrerinnen beruflich in anderweitiger Angelegenheit zusammen zu arbeiten.
Das ist einfach ein eigener Menschenschlag mit Fokus auf Details! 😊
Thank you for the recipe!🥰 why do you call it pickle water instead of pickle juice?
We call it "Gurkenwasser" and it translates to pickle water. I didn't know it's called pickle juice here and I find it odd since it's not juice from the pickles but mostly consists of water.
I've been buying Fleischsalat at Wimbergers in Colorado Springs, but moved out of town and tried to make my own. I'm originally from Kempen (bei Krefeld) and recall that taste from my youth. I have been adding a small amount of coleslaw and my home made mayo (extra light olive oil, 2 egg yolks, vinegar, salt and zero chemicals - far better than anything from the store). I tried baloney and don't care for it. Tried ham and that was better but still sub-par. And then I tried spam and believe it or not it wasn't half bad. Wish I could get Lyoner or Gelbwurst. My father in law used to run a small store in Nürnberg and he told me that the ingredients in Fleischsalat are mostly meat and sausage that wouldn't sell, kind of like Sülze. So spam fits right in. Danke sehr.
(Edit: I hope I didn't offend spam lovers, esp those in Hawaii.)
As a German transplant in America, I often like to be reminded of good old German dishes. Many we make are close to your versions. Nice job. (As a recommendations though, your videos drag on too long. Do we really need to see you cut up all of the meat etc.? If you could just speeds things up a bit, I'm sure you would gain quite a few more views.)
quite a rude comment
It's the nice thing to be able to actually see every move because it's for people absolutely unsure about how it's done right.
You already know the end result and you have already a previous experience of preparation.
Why don't you immediately jump to the recipe page on her website.
These videos are the right teaching approach for outsiders!
Love this recipe! I add Jalapenos to mine.
Sounds good, but so sacrilegious, to put jalapeños in German cuisine. 😜
@@Mamamiaia-2015 sometimes you just got to live a little on the wild side. 😂
@@Mamamiaia-2015exactly!
@@ernstdh why not add rather more from the pickles, onion and vinegar department as to add fizz but remain true to traditions at the same time?
Hello from Berlin! Thanks for the easy and wonderful recipe especially in English. I’d love to learn more German recipes but sometimes language barrier stands for. I bought Fleisch Wurst today and I’ll make the wurst salad for lunch ♥️ I’m looking forward to getting more ideas from you‼️
I believe her channel is absolutely underrated and is the perfect route for your culinary integration as a non-native if you stick to her main traditional ones!
My favourite.
So happy to find this channel! Have been looking for a krabbensalad recipe...maybe I just use this 🙂🙂🙂
They don’t have the right Krabben here 😔, it only tastes right with Nordseekrabben. But that is something I miss the most, too!
@@MyGermanRecipesSo you got both waterkant as well as Bavarian immersion in your biography?
Or just good Hauswirtschaftslehrerinnen? 😂😂
I recently learned you can’t readily buy chicken mince in the US, at least without going to a specialty Asian supermarket. I found that pretty shocking as chicken mince is a staple ingredient in our supermarkets in Australia. It makes a really nice spaghetti bolognaise as it’s much lighter than beef, similar to pork mince.
We have minced turkey here in the US.
looks delicious! After enjoying the salad as it is, I want to eat it as a sandwich!☺
This stuff is bomb in a ssndwich 😁👍
@@HumpelstilzchenGerman tradition would be more like having that as one of several options at the cold buffet of a potluck at some party or village festival.
Just adding to the mix on the plate and usually some bread rolls or slices of rustic bread with it, I'd say.
@@chrise-ih4ix Youre absolutly right. I also eat it without anything else 😊. I just said, because the commentor said he want to try it as a Sandwich, that it tastes really good as a Sandwich 😉
What was the meat you would usually have in Germany? We might be able to get it in Australia.
Fleischwurst
You mean for this recipe?
I was wondering whether hotdogs would be an emergency solution if there's no lyoner etc. available.
This was something my mum would make on a really hot day. It was refreshing to eat nice and cold.
Thank you for sharing your recipes. I am enjoying watching every video.
P.S. See if you can get Kiihne brand gherkins (from Esslingen) I get them in Australia every now and again.
Kühne is from Hamburg but Hengstenberg is from Esslingen. My friend lived in Esslingen (the building that was at the train station and used to be for customs /Zollamt) and he couldn‘t stop telling us everything about Esslingen 😂. But it‘s a really pretty place, I have good memories of it.
Danke.
Nice recipe and thank you for the wonderful video! But what is with the parsley? Willst Du uns vergiften? 🙂🤣
That would be really nice on baked jacket potatoes or even as a topping on hotdogs or as a topping on burgers. I think I would add some grated tasty cheese or feta cheese to it and it would be perfect.
She's trying to be traditional and originalist.
But there's also experimental ones in her channel.
We were just eating Lyoner and Jagwurst on buns with your mustard recipe (pickles on the side, lol), but now we decided to use the remainder to make the Fleischsalat...might even add a little bit of Blutwurst. (Purchased some wonderful hot (spicy) smoked paprika shipped from hungary. Will use it in this recipe).
All this wonderful paprika, going to have to make a chicken paprikash.....unless there is a German recipe for using lots of paprika, or maybe a goulash?
P.S. Rebecca says hi. She is anxiously awaiting 'The German Ladies Easter Ladybug "massipan" (sic) recipe', lol lol.I
Jesus Gonzalez Haha... it is called Marzipan.
Good reminder, Rebecca! 😆 I say hi, too.
@@harrok38
Yes I know thank-you. It is my sweet little next door little neighbour Rebecca that calls it massipan, ergo the (sic) and the quotations, but again danke , lol.
Jesus Gonzalez de nada!
@@jesusgonzalez84 how about the obadzda brie/Camembert cheese spread for your paprika?
Mom would grind the bologna to make a spread with only mayo, think I will try grinding the bologna and add the ingredients you used and it would improve her bologna spread recipe. Thanks
Interesting technique, never heard of doing it this way. Reminds me a bit of our tuna salad recipe.
With the Corona virus really starting to impact all our lives, could you possibly do some super healthy German recipes? I think you have already done a chicken soup but what about a proper fermented sauerkraut?
Sauerkraut fermentation will most likely my second to next video.
Meerrettich spread/dip! Horseradish?
My dad would just take bologna onions oil and vinegar as a salad. Pretty good as a small meal with bread.
That is Wurst Salat 😀👍 and a different variation that is mostly enjoyed during summer. Wurst Salat and Fleischsalat are different not only in use of the mayonnaise or vinaigrette but also the Wurst Salat is enjoyed as a meal while the Fleischsalat is usually put on a slice of bread. Both are delicious ❤️
@@MyGermanRecipes interesting!
I like shopping at our local Aldi store because they have a lot of unique German foods that we can’t find elsewhere. Do you have an Aldi grocery store?
Yes, I have one here. It's not too close but I drive there every now and then.
I will be trying this recipe this summer for nice sandwiches 🥪 ty
Weekly I check the online ads to the local grocers including Aldi, I like the unique selections as well and also check the 'upcoming finds' section and occasionally find a good deal, recently bought a 5qt braiser which has become my favorite pan, Aldi price was $29 compared to Le Creuset at $200+
I believe they said they're currently opening about a 1000 stores per year in the US!
@@ICSpotz that's how they turn you into a lifelong customer!
They formed the current German generation. 😂
very nice woman
Apples?
looks delicious.... yummy recipe..thnx for sharing.. can we be youtube friends?
Is there a chicken version, a "Huhnsalat" with chicken and mayonnaise?
Not that I know of but if you use mortadella from chicken or chicken wieners, that would be a chicken version.
Thank you so much for the recipe, I have been feeling like some Fleischsalat. My late German mom would make it for me as a kid, think I will try this tomorrow 😊👍🏼
Nice🐷
Thank you 😊
Wouldn't mortadella taste better??? The thought of American bologna irks me.!!😩 the mortadella tastes closer to the German "fleisch" part.
Yes, maybe. I think both work.
I was wondering whether hotdogs would come close to the taste if all else fails in sourcing.
I hope to be not too sacrilegious!😂
Leider nicht daselbe. Die Bologna ist nicht gut. Es muss Schinkenwurst sein.
Richtig, aber die gibt es hier in Texas nun mal leider nicht, daher muss man nehmen was zur Verfügung steht. Ich versuche so authentisch zu sein wie es geht aber hier und da muss ich halt Abstriche machen und Rezepte abwandeln. Am Ende schmeckt es zum Glück trotzdem gut.
I tried this. It was very good but an hour later I was hungry for power.
Give them a decmeter and they think they're a ruler.
Heart attack waiting to happen
I hope not! Best of health :-)
Please, do yourself a favor and research the subject. Natural fats are GOOD for you, and processed meats like sausage are not all that unhealthy. Just stay away from the bread and any sugars. May I suggest you look up Nina Teicholz' videos on the misinformation out there on fats?
@@wilhelmtaylor9863that's true! Besides there's probably quite some flour in these sausages this should be almost considered a keto salad, right?! 😂