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.
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.
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.
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.
This meat sausage is an institution of Alsatian charcuterie, produced by Kirn using traditional methods and naturally smoked over beech wood. This product comes in its traditional ring shape (horseshoe-shaped), stuffed into natural beef casings. It is made from a fine paste composed of a precise blend of pork (57%) and beef (19%). True to regional expertise, it is dried and then smoked over beech wood before being cooked, giving it its amber colour and characteristic aroma.
Delas offers this product to enable catering professionals to incorporate a classic from eastern France, appreciated for its supple texture and versatility, while benefiting from the quality of local production.
Culinary Uses and Serving Suggestions:
Meat sausage is a versatile product for professional kitchens:
► Cold (traditional): It can be sliced for buffets or diced in the famous Alsatian salad (mixed with Gruyère cheese, onions and a mustard vinaigrette).
► Hot: It can be reheated in simmering water to accompany sauerkraut, cassoulet or a lentil dish. It adds a delicate smoky flavour to the whole dish.
► Catering tip: Its ring shape is particularly attractive for presenting regional charcuterie platters.
Store between 0°C and +4°C. Once opened, consume within 2 days.