Marco and I decided to try making Wurstsalat again. This time, however, we had to do it without the pre-sliced Lyoner that we picked up last time in Southern Germany. Instead, we got Fleischwurst. I did some research to figure out the difference between Fleischwurst and Lyoner, and here is what I found:
Fleischwurst, known as German Bologna outside of Germany, differs from traditional bologna due to various seasonings, most typically from garlic being added to the recipe. Other varieties, such as the French variation “Saucisse de Lyon,” which is known as Lyoner in Germany and Switzerland, usually do not contain a noticeable amount of garlic like Fleischwurst does, and they are also typically an off-white color, as they do not contain nitrates (which give cooked pork its pink color).
So basically this one has a garlic flavor and is packed with nitrates. Delicious. The Fleischwurst came packaged in a plastic casing and was about two inches in diameter. So I had to cut it into thin strips for the Wurstsalat.