These link sausages are similar to wieners, but feature a smokier, robust flavor. Pork and beef are mixed with a blend of Bavarian spices and ground slightly coarse before being lightly smoked in a natural casing.
These sausages are fully cooked and can be eaten cold, but are best served warm. To heat, bring water to a boil, drop in sausage, cover, and turn down heat to very low. Let sausage sit for 10 minutes until heated through. Serve with potato salad or sauerkraut and your favorite mustard.
We also recommend cutting into 1/2” slices and adding them to our #903 Creamy Split Pea Soup for a hearty Bavarian treat.
Will keep up to 1 week after arrival if refrigerated in original vacuum-sealed packaging. Should packaging become loose—indicating an air leak—remove sausage immediately and wrap in paper towel.
You can freeze this item for up to 2 months without affecting flavor or quality. If frozen, defrost slowly in refrigerator; do not thaw at room temperature.
Pork, Beef, Water, Salt, Spices, Sugar, Hydrolyzed Soy Protein, Dextrose, Sodium Phosphate, Sodium Erythorbate, and Sodium Nitrite in Sheep Casing