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Teufel Salat Recipe?
November 8, 2007 7:32 AM   Subscribe

My partner LOVES something called "teufel salat", a German devilled meat salad. A friend has, on a couple occasions, brought back cans of the stuff from Deutschland which he hoards and savors. I would like to try to make it. Does anyone have a recipe for this concoction? Are there any ingredients that will be difficult or impossible to source in the SF Bay Area?
posted by Mmothra to Food & Drink (9 answers total) 4 users marked this as a favorite
 
I found this on google - don't know how much use it will be to you - sounds disgusting (IMO)
posted by missmagenta at 7:51 AM on November 8, 2007


My mom used to make a version of meat salad from a recipe she got from a German exchange student who lived with her for a bit. She used to get a pack of the lunch meat ends, for variety, cut them up into small pieces and mix it with cut up pickles and a bit of mayo. She then would leave this in the fridge for a couple of hours so the flavours could blend and served it on a kaiser bun.

Most groceries stores have delis and if you look around the prepackaged lunch meat there's usually a small, hidden spot that has packed "end bits" from the stuff they cut at the counter. We'd always rifle through until we found one with the widest variety and least sketchy meats.

This sounds not tasty but I always really enjoyed it, still do in fact.
posted by LunaticFringe at 8:13 AM on November 8, 2007


For what it's worth, that specifically means "Devil Salad". Sidebar: When "The First Wives Club" debuted in Germany, it was called "Der Klub des Teufelinnen", or specifically "The club of the devilwomen".

Teufel Salat schmecktlecker!
posted by TomMelee at 8:31 AM on November 8, 2007


The Google translation of the first recipe kind of slaughters it.

It's something more like:

1 large sausage
1 can of peas
1 can of mushrooms
1 glass of red peppers
1 glass of onions
1 bottle of ketchup

Dice the sausage and cut the mushrooms, peppers and onions into thin slices. Mix everything together with the ketchup.
posted by atomly at 9:40 AM on November 8, 2007


More specifically - I think the 'silverskin' part about the onions is important - they're the little ones that are usually pickled.
posted by missmagenta at 9:49 AM on November 8, 2007


Ah, yes, good point. I think they're generally referred to as "cocktail onions" in English.
posted by atomly at 11:07 AM on November 8, 2007


http://forums.taunton.com/tp-cookstalk

Registration required, even for read-only access, but they excel at questions like this.
posted by Bruce H. at 1:38 PM on November 8, 2007


I am not German, but I believe a German would write this as one word: teufelsalat. If you Google this, you will get tons of hits (ok, mostly in German), including this recipe:

500 g cooked, lean beef
200 g fresh mushrooms
4 hard boiled eggs
1 head iceberg lettuce, or 1 / 2 cucumber
1 bunch radishes
1 large onion
1 red and yellow pepper
4 tomatoes

Salad dressing:
1 Tube Mayonaise
1 Tube tomato paste
Juice of one lemon
1 brandy glass of Cognac
2 tablespoons sugar
Pepper, salt, Tabasco
100 ml cream

Clean vegetables, and slice into thin strips. Slice cold beef into thin strips. Tear Iceberg lettuce in bite-sized pieces and add to vegetables and beef. Add Eggs and tomatoes. Mix salad dressing ingredients together well to taste. The acidity of the lemon is balanced by the sugar. Serve on a large serving platter or on a large plate or dish, with white bread or potatoes.

I can't say that I've ever tried this, nor can I tell how much mayo is in a "tube". Good luch and Godspeed.
posted by A Long and Troublesome Lameness at 4:56 PM on November 8, 2007


Hate that stuff and can't offer any recipe, but I (German) would say the right name is "Teufelssalat" (two s). May help with further googling.

As for Lameness' recipe above, the typical "Tube" of mayonnaise / tomato paste in Germany has 200ml (it is beyond me to convert this to exact U.S. measurements, but I guess it should be about 4/5 of a cup). Hope this helps.
posted by The Toad at 5:06 AM on November 9, 2007


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