The Bavarian Knackwurst is made from pork and beef, flavored with a traditional Bavarian mixture of spices and then ground to a medium coarseness. It’s then lightly smoked in a natural casing until fully cooked and ready to be enjoyed.
Best served warm for a wholesome lunch. To heat, bring water to a boil, drop in sausage, cover, and turn down heat to very low. Let sausage sit for 15 minutes until heated through. It can be served with either potato salad or sauerkraut, and complemented by your favorite mustard.
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.