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Sausage

Sausage is a cornerstone food in German culture, with each region having its own specialty. We carry an extensive variety of German specialty sausage, all handmade by our skilled craftsmen using our authentic recipes that date back to 1948.

Browse our other products:

  • Bratwurst

    BRATWURST

    Germany’s famous pork sausage. Excellent when grilled or sautéed in onions.

  • Thueringer Bratwurst (Nurnberger)

    THUERINGER BRATWURST "NURNBERGER"

    A narrow long pork and veal sausage made for browning off on the grill. A house favorite!

  • Bauernwurst

    BAUERNWURST

    Also known as "Farmer Sausage." A coarse ground smoked sausage with mustard seeds. Cooked or grilled, a sausage lover’s delight.

  • Knackwurst

    KNACKWURST

    The old German favorite. A thick variation of a frankfurter with a touch of garlic; great when cooked in sauerkraut.

  • Weisswurst / Bockwurst

    WEISSWURST / BOCKWURST

    Welcome to Munich! The Bavarian treat. Finely ground and mildly seasoned veal sausage. Weisswurst is plain, Bockwurst is with parsley.

  • Frankfurters

    FRANKFURTERS

    Our delicious frankfurters are available in four varieties: the old fashioned in a natural casing, saitenwurst (long wieners), a skinless variety which is great for summer grilling and our famous cocktail franks or "peanuts."

  • Breakfast Sausage

    BREAKFAST SAUSAGE

    A narrow version of our famous bratwurst.

  • Fresh Kielbasa

    FRESH KIELBASA

    Similar to our polish kielbasa but a raw unsmoked version.

  • Polish Kielbasa

    POLISH KIELBASA

    Peppery & garlicky. Great for the Holidays or anytime in between.

  • Krainerwurst

    KRAINERWURST

    Our premier smoked sausage made from pork & beef. Coarse ground and mixed with our own blend of seasonings. Hot smoked for its excellent flavor. Great when simmered or grilled. Also available in spicy form.

  • Holsteiner

    HOLSTEINER

    Just like our delicious Krainerwurst, but in a ring form.

  • Pinkelwurst

    PINKELWURST

    Ik snack Platt, du ok? The North German cooking wurst, traditionally served with Kale. Very popular in the cold months.

  • Rice Bloodwurst

    RICE BLOODWURST

    A Gottscheer favorite. Blood sausage with rice & cinnamon.