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.
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.
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.