Very popular, the Alsace knack is appreciated by young and old alike. Recognizable by the sharp noise it makes when it bursts under the tooth and which gave it its name, the Alsace knack is essential in Alsatian sauerkraut, during outdoor events or for making hot dogs. Practical, it heats up in water at 80°C for just a few minutes.
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.
Meat sausage, made with pork and beef, is a very popular Alsatian specialty. Also called fleischwurscht, the meat sausage has a fine texture and a curved shape. It can be resold as is, by the slice, or be served in a mixed salad or accompanied by mashed potatoes or vegetables, for example.
Smoked sausage in natural casing made with fine stuffing and medium hash with 1% cumin. Crunchy, fleshy, with well-balanced flavors, it goes harmoniously with sauerkraut.
Very popular, the Alsace knack is appreciated by young and old alike. Recognizable by the sharp noise it makes when it bursts under the tooth and which gave it its name, the Alsace knack is essential in Alsatian sauerkraut, during outdoor events or for making hot dogs. Practical, it heats up in water at 80°C for just a few minutes.
A little bigger than the knack, the Viennese sausage is prepared in the same way: simply reheated in water or even grilled. Produced from pork and veal and seasoned with a tasty blend of spices, it is characterized by its particularly fine taste. It's a must-have for making your homemade sauerkraut.
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.
Frankfurt sausage is a pure pork sausage made of a fine stuffing, stuffed in natural mutton casing and lightly smoked. It is traditionally eaten reheated as an accompaniment to a garnished sauerkraut, a cassoulet or simply a dish of lentils. Poach for 15 minutes in simmering water.
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.
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.