German Fleischsalat

Traditionally Germans do not eat large suppers, but rather "butterbrot", which is commonly cold cuts on bread and salads.  Hot meals are reserved for middays, although this tradition has been changing in the last few decades.  Fleischsalat works really well on dinner buns or rye bread.

Ingredients:

• 10 ounces German bologna, (or in Canada, Lyoner Sausage)
• 1 small onion (optional)
• 5 baby dill pickles, or 2 or 3 regular dill pickles
• 2 tablespoons pickle juice
• 6 tablespoons mayonnaise
• 1/2 teaspoon sugar
• salt and pepper to taste

How to:

• Shred or chop the Lyoner into small strips and pieces and place in a medium bowl
• Add the finely chopped onion (if desired) and the finely chopped pickles.
• add the pickle juice, mayonnaise, sugar, salt and pepper.
• Mix well and refrigerate for a few hours to allow flavours to blend.
• Add more spices as desired to taste, eg sugar, salt and pepper.