WIENERS (Pork and Beef)

These are basically the same as our Frankfurters but are longer and thinner and are called Wieners according to German tradition. (Vacuum Packed)

KNACKWURST (Pork and Beef)

A thick, short Frankfurter with a difference in size and seasoning. May be heated or broiled. It is an ideal dish with potato salad or sauerkraut. (Vacuum Packed)

BOCKWURST (Pork and Veal)

This mildly spiced pork and veal sausage is traditional in Munich. Once a year from mid-September through late October, Bockwurst shares the honor with Munich beer as a traditional food of the Oktoberfest.Bockwurst has won Medals of Honor awarded at International Exhibitions in Holland, Austria, and Germany.

BAUERNWURST (Pork and Beef)

The Farmers sausage - a German favorite. It has a coarse texture, and Old World combinations of mustard seeds and marjoram provide a spicy flavor. Preheated with sauerkraut, pan fried with potato salad or on a bun - always a "Sausage Delight." Bauernwurst is also delicious in vegetable, lentil or potato soup. (Vacuum Packed)

BRATWURST (Pork and Veal)

This delicately-seasoned pork sausage is one of the most popular types of sausages in Germany. It is perfect as an appetizer, ideal for breakfast, or as an entree at a casual weekend brunch.