01
Currywurst - without casing
A currywurst without casing (also called "without skin") is a boiled sausage without a natural or artificial casing. It is a true classic, especially in Berlin, where it has a long tradition dating back to the post-war period when casings were scarce. The casing-less version is characterized by a softer, more delicate texture and a light, almost white color.
02
Käsekrainer
A Käsekrainer is a lightly smoked cooked sausage made from pork with a typical content of 10 to 20 percent cubed cheese (usually Emmental).
It is an Austrian specialty and is a standard offering at Viennese sausage stands.
A Eitrige mit an Krokodü, an G'schissenen und an 16er Blech – Bestellen am Wiener Würstelstand.
The components in German
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1. Pusty: A cheese sausage (because the hot cheese squirts out when you bite into it).
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16er Blech: A can of Ottakringer beer (the 16th district in Vienna is called Ottakring).
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Crocodile: A pickle or dill pickle).
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Shit: A dab of hot or sweet mustard.
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Buckl: The crispy end piece (Scherzerl) of the bread
03
Debreziner
A Debreziner (also Debrecziner) is a spicy, lightly smoked cooked sausage specialty made from pork and beef, named after the Hungarian city of Debrecen . It is characterized by a distinctive reddish color and a strong paprika flavor, which can range from mildly spicy to piquant and hot.
04
Black pudding
Black pudding (also known as Stuttgart Black or regionally as blood sausage ) is a traditional, firm cooked sausage made from pig's blood, bacon, rind, and spices, usually tied into a distinctive ring and smoked. It is one of the oldest sausage specialties and is particularly common in southern Germany (Swabia, Black Forest), Switzerland, and parts of Austria.
05
Landjäger
A Landjäger is a traditional, strongly spiced, smoked, and air-dried raw sausage, popular especially in southern Germany, Switzerland, Austria, and Alsace (where it is often called Gendarme). It is about 15 to 17 centimeters long, has a characteristic flat, angular shape, and is usually sold in pairs.
06
Red sausage
The Swabian red sausage (often simply called "Rote") is the most popular grilled and fried sausage in Swabia and southern Baden. It is an absolute classic at village festivals, weekly markets, and every barbecue in the region.
Key features at a glance
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Taste and texture: In taste, crispness, and shape, it closely resembles a classic Bockwurst. It has a very spicy flavor and a subtle smoky note, as it is traditionally hot-smoked over beechwood and then scalded.
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The sausage meat: It consists of finely minced, sliced pork and beef, bacon, water and spices such as pepper, coriander, garlic and ginger.
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The color: Its characteristic pinkish-red color inside and reddish-brown skin are created by the use of nitrite curing salt in combination with the smoking process.
06
Red sausage
Our 100g wild game sausage is imported frozen from Germany. It's a specialty sausage made primarily or entirely from free-ranging game (such as wild boar, deer, or roe deer). It differs from classic sausages in its intense, savory game flavor and significantly lower fat content.
What is a wild boar sausage made of?
The meat: Lean muscle meat from wild boar, deer and roe deer is used.
The fat content: Since pure game meat is very lean, fatty pork belly or poultry is often added to keep the sausage juicy when grilled. However, some manufacturers also offer varieties made from 100% game meat.
The spices: Typical spices include marjoram, pepper, allspice, juniper berries, garlic, and mace. They accentuate the woody aroma.
