This genuine Alsatian beechwood-smoked sausage from the renowned Mozer company is traditionally made from finely minced pork wrapped in sheep casing. This sausage boasts an incomparable flavour thanks to its traditional smoking process. Originally from Frankfurt in Germany, where it originated in the 13th century, it is recognisable by its yellow-ochre colour, unlike the Strasbourg sausage, which is redder. Its thin, soft paste needs to be cooked quickly: immerse it in simmering water for 7 to 8 minutes, but avoid boiling it.

The Club Orange Frankfurt Sausage, selected by Le Delas, is a top-quality charcuterie speciality produced in the heart of Alsace. Renowned for its finesse and consistency, it is the centrepiece of traditional brasserie dishes, combining historical expertise with optimal operational performance for professional kitchens. Superior Quality and Traditional Expertise Produced using rigorous methods, this sausage complies with the codes of fine charcuterie: ► Pure pork recipe: Made from a fine, homogeneous filling, it guarantees a creamy texture and balanced flavour. ► Natural smoking: Slowly smoked over beech wood, it develops subtle woody notes and a characteristic colour. ► Authentic Casings: Stuffed into natural sheep casings, it offers that "crunch" (the famous knack) essential to a quality tasting experience. ► Traditional Colour: Its iconic orange colour makes it instantly recognisable and visually appealing in your dishes. Operational Performance and Yield Designed to facilitate service in restaurants, this product ensures controlled management of your orders: ► Quick Preparation: Simply poach for 15 minutes in simmering water to restore all its organoleptic qualities without the risk of bursting. ► Food Safety: Packaged in a protective atmosphere with a shelf life of 21 days, ensuring smooth and secure stock management. Culinary Applications Versatile and iconic, the Frankfurt Club Orange fits into many menu configurations: ► Brasserie Classics: The essential ingredient for garnishing your royal sauerkraut, cassoulet or local lentil dishes. ► Premium Fast Food: An ideal base for making high-end hot dogs or refined savoury snacks. ► Buffets and Catering: Its perfect ability to stay warm (in a bain-marie) makes it a great choice for event catering.

This Francfort sausage is a must-have for making your homemade sauerkraut. Directions for use: boil water then turn off the heat. Immerse the sausages in the water and cover for 10 minutes.

The origin of the word Knack which is an onomatopoeia derived from the German term "Knacker" which wants to translate the sound of the bursting of the sausage when it is crunched. It is therefore a very thinly minced meat sausage presented in pairs and composed of beef and pork, all embossed in a natural sheep casing then lightly smoked with beech wood. One of the stars of the sauerkraut garnish is Knack. In village festivals, it is eaten with bread and sweet mustard but also with a potato salad. It is often the evening meal in Alsace. The Knack is eaten warm with a garnished sauerkraut, a cassoulet or simply a dish of lentils.

At 21 cm, this frankfurter fits perfectly on hot dog buns. Ideal for food trucks, caterers, fast-food outlets and event organisers looking for a practical, tasty solution tailored to their needs. This sausage combines quality with low cost per portion.

This authentic pure pork cervelat sausage is an essential Alsatian charcuterie speciality. It is a small sausage made from pork meat and fat, cooked in a curved shape, stuffed into natural beef casings and traditionally smoked over beech wood, giving it a delicate flavour and firm texture. Delas has chosen this cervelas to offer catering professionals and caterers a product from the Alsace region, made with perfectly mastered expertise, guaranteeing consistent taste and artisanal quality for all typical recipes from eastern France. Serving and presentation tips: Cervelat sausage has many uses in professional cooking: ► Hot: It is the ideal accompaniment to choucroute garnie, cassoulet or lentil dishes. It can be reheated in simmering water or cut in half and pan-fried (or deep-fried) to accompany fried eggs. ► Cold: A key ingredient in the famous Alsatian salad, it is eaten sliced or diced, mixed with Gruyère cheese, onions and a mustard vinaigrette. Store between 0°C and +4°C until the date indicated on the packaging. Once opened: Consume within 2 days.

These mini sausages are a well-balanced combination of turkey and veal, with onion confit, duck fat and a hint of parsley. Perfect for pan-frying or grilling, they're perfect for an English breakfast, a brunch, as an aperitif or as a side dish.

Tasty and melt-in-the-mouth, this white halal chicken sausage is made from finely minced chicken meat, seasoned with a blend of aromatic spices (coriander, ginger, white pepper, cardamom, turmeric) and stuffed into an edible casing. Already cooked, it can be eaten hot or cold, as you wish, for quick, easy, protein-packed meals.

The Véritable Knack d'Alsace (Strasbourg sausage) is an essential charcuterie speciality, renowned for its characteristic crunch. Pierre Schmidt, based in Weyersheim, offers a generous 2kg pack (approximately 27 pieces of 75g each), ideal for large-scale catering. This sausage is made from pork (70.7%) and beef (6.8%) sourced in France. Stuffed into natural sheep casings, it is then smoked over beech wood and cooked, guaranteeing an authentic smoky flavour and firm texture. In keeping with Le Delas' standards, this butcher-quality product is packaged in a protective atmosphere for optimal freshness. Preparation tips: The product is cooked and simply needs to be reheated before serving: ► In a pan: Immerse the sausages in simmering water (not boiling to prevent the casing from bursting) for 6 minutes. ► Child safety: For children under 4 years of age, it is essential to cut the sausage lengthwise, then into very small pieces, to prevent any risk of choking. ► Must be stored between 0∘C and +4∘C. Consume quickly after opening to preserve its organoleptic qualities.

Viennese sausage is a fine and delicate speciality, appreciated for its soft texture and balanced flavour. Produced by Pierre Schmidt, this traditional recipe combines pork (72%) with the delicacy of veal (5.5%), both sourced in France. Stuffed into natural sheep casings, this sausage is smoked and cooked before being packaged in a protective atmosphere. This generous 2.3kg format (approximately 30 pieces of 70g each) is perfect for catering professionals serving in dining rooms or buffets. Preparation and safety advice: The product is already cooked and simply needs to be reheated quickly before serving: ► In a pan: Place the sausages in simmering (not boiling) water for 6 minutes. ► Child safety: For children under 4 years of age, it is essential to cut the sausage lengthwise and then into very small pieces to prevent choking. ► Store between 0°C and +4°C. Consume quickly after opening the tray.

Alsatian Cervelas is a classic Alsatian charcuterie product. Produced by Pierre Schmidt, this superior cervelas sausage is made from a fine, creamy pork filling (75.5%) sourced in France. Seasoned with a carefully selected blend of spices, it is stuffed into natural beef casings, giving it its authentic shape and texture. Already cooked, this product is ready to use and perfectly meets the requirements of professionals for quick and efficient use. Its 1.4kg format (approximately 12 pieces of 117g) is ideal for selling by weight or preparing typical dishes in restaurants. True to Le Delas' commitments, this cervelas sausage guarantees consistent quality and preserved regional expertise. Culinary Uses and Professional Advice: ► Ready to eat: The product can be enjoyed cold, without prior reheating. ► A must-have for brasseries: It is the star ingredient in the famous Alsatian cervelas salad (cut into thin slices with onions and a mustard vinaigrette) or "Strasbourg-style grilled cervelas" (cut in half, topped with cheese and wrapped in bacon). ► Versatile: Ideal for charcuterie boards, cold buffets or as part of snack combinations. ► Store between 0°C and +4°C. GMO-free and non-ionised. Consume quickly after opening the tray.

This meat sausage is a staple of Alsatian charcuterie, appreciated for its mild flavour and incomparably fine texture. Pierre Schmidt makes this traditional product using pork (74.2%) sourced in France. This fine-textured sausage is smoked over beech wood, giving it subtle aromatic notes, then stuffed into a coloured natural pork casing and cooked through. This 1.4kg format comes in two sausages weighing approximately 700g each, ideal for catering and delicatessen professionals. Culinary Uses and Professional Advice: ► Ready to eat: This product is already cooked and can be enjoyed cold, without reheating. ► A must-have for salads: It is the basic ingredient for the traditional Alsatian meat salad (cut into strips with gherkins, onions and a light vinaigrette). ► Versatile snacking: Perfect for filling sandwiches, creating appetiser platters or accompanying cold buffets. ► Serving tip: For optimal presentation, remove the casing before slicing the sausage thinly. ► Store between 0°C and +4°C. Consume quickly after opening the tray.

This Pierre Schmidt White Grilling Sausage is the barbecue speciality! White grilling sausage is an essential charcuterie speciality, particularly prized for its melt-in-the-mouth texture and delicate flavour profile. Pierre Schmidt, an expert in Alsatian terroir, offers a gourmet recipe made from pork (71.3%) sourced in France (VPF). Stuffed into a large-calibre natural pork casing, each sausage weighs approximately 100g, offering a generous portion and perfect cooking consistency. Its fine spice seasoning and light paste make it a classic that appeals to all guests. This 2.2kg format is ideally designed for catering professionals and caterers organising outdoor events. Preparation and serving tips: ► Although the product is cooked, it reaches its full potential after being reheated on the grill: ► On the barbecue or in a frying pan: Grill for 10 to 15 minutes, turning regularly. ► Expected result: The sausage should be golden brown on the outside and cooked through. ► Accompaniment: Traditionally served with mild mustard, crispy chips or an Alsatian potato salad. Store between 0°C and +4°C. Consume quickly after opening the tray.