During WW II, Armour and Company, the largest producer of canned meat in America, supplied millions of tins of canned meat and meat spread for Army rations. The Armour brand of Star Canned Meats as part of the 5-in-1 Ration carried by U.S. Armored Forces operation in enemy territory; provided soldiers even during active fighting with three balanced meals each day – mainly composed of canned and dehydrated foods.

Ads supporting the war effort encouraged loyal Americans to get along on less meat and “to seek only his fair share” and, – “For finest quality and flavor ask for Armour’s Branded Products. Star Canned Meats – Star Ham and Bacon, Star Beef, Veal and Lamb – Star Sausage – Coverbloom Poultry and Dairy Products.”

Thankful for the Greatest Generation and all they sacrificed for our freedom and our American way of life, I can only imagine from what I’ve been told about life then; what it was like growing up during the Great Depression, the people who came of age during World War II, those who fought in it, or whose labor helped win it.

My parents, in-laws, and grandparents were part of that time when the world’s economy was intensely declined – during a time when war shaped the lives and hearts of America’s young men and women through the hardships, conflicts, and devastation they experienced. It’s hard to imagine, in my life of plenty, what they not only lived through but survived.

I remember hearing stories about how this simple bologna, pickle, and onion spread was considered a treat and a fancy extravagance to those in our family during those days.

The sandwich spread that consists of mayonnaise, pickles, bologna, and onion (ingredients that I’ve always considered to be nothing remotely fancy) yet when combined, present an extraordinary mix of taste and flavor that leaves you wanting to keep eating more. I’m sure that my parents and grandparents believed the same since it was immediately devoured upon serving.

With the sandwich spreads German culinary roots and a great deal of German heritage in my family background, it doesn’t surprise me that this recipe would be a favorite meal made and loved for generations.

In Germany, the sandwich spread is called Fleischsalat, made from German ring bologna (aka “ringwurst”), I’m told that it’s nearly as common as peanut butter. Readily available in every German grocery store, the traditional version of Fleischsalat is simple with the bologna and pickles sliced thin (like julienne) in pieces about 1-inch in length and about ¼-inch wide. To serve the German bologna and pickles are mixed with a German mayonnaise, a little salt, and pepper to taste, then piled onto crusty rolls, baguettes, or artisan bread.

Another German variation is Wurstsalat, a tart sausage salad prepared with distilled white vinegar, oil, and onions. Normally made from a sort of boiled sausage like Lyoner, Stadtwurst, Regensburger (two types of cooked sausage) or Fleischwurst, the salad is a traditional snack enjoyed in southern Germany.

To make the Wurstsalat

Ingredients

1 pound German tart sausage, sliced

1 medium-sized onion

6 small pickled gherkins, thinly sliced

2 tablespoons white wine vinegar

1 tbsp liquid from the pickled gherkins

1 tablespoon cold water

2-3 tablespoons sunflower oil

salt, coarsely grounded pepper, mild paprika powder

Instructions:

Cut the sausage slices into small stripes.

Halve the onion and slice thinly.

Add sausage, onions, and gherkins into a bowl and stir to combine.

In a small bowl, combine the salt, pepper, paprika, oil, and the other liquids and whisk thoroughly.

Pour the vinaigrette over the sausage mixture and stir.

Let the salad rest in the refrigerator for at least two hours, remove it from the fridge 30 minutes before you serve it with fried potatoes or fresh German bread.