Dust off your Oma's Leberknödel Suppe Recipe. We've found the perfect Liver Dumplings for the soup that's sure to bring back lots of wonderful memories from Germany. Our tasters have given these dumplings three thumbs up! Simply remove the casing, drop into boiling soup broth, cover and simmer for 10 minutes until hot. Can also be cubed, put into plates and pour boiling soup broth over them. At your next party, try these Liver Dumplings served cold. Remove casings, cut into cubes and add a festive toothpick. Serve with cheese and crackers. Your guests are sure to be blown away. One package contains five (5) dumplings. They will be shipped to you frozen. Refrigerate and use within 2 weeks.
NET WT. approximately 1 Pound

Ingredients: bread, pork liver, pork, smoked bacon (cured with salt, sugar, sodium nitrite), eggs, onions, milk, parsley, salt, spice, hydrolyzed soy protein, monosodium glutamate, marjoram.

Made in the USA - USDA Nr. Est. 15845

Stiglmeier's Weisswurst (Bockwurst with Parsley) is a Bavarian Specialty favorite and can be found at the famous German Oktoberfest in Munich. This mild flavored sausage is typically served in the Bavarian style: bring water to a boil, drop in Weisswurst, turn off heat, cover and allow to sit for 10 minutes. Sweet mustard, pretzels and potato salad is typically served with this delicious sausage. The Weisswurst is precooked so you need only heat thoroughly before serving. Place in a "Bavarian Turine" with hot water and set on table for a traditional meal. And there is even a special way to eat it. Cut open the casing and suck the meat out (we still prefer a fork & Knife). These sausages can also be pan fried or grilled (although you can expect some splitting). Each package contains five (5) links (measuring approximately 5 1/2 inches long and 1 inch thick). Keep frozen for up to 2 months. If sausages arrive defrosted, store in refrigerator for no longer than one (1) week before consuming.
NET WT. approximately 1 Pound

Ingredients: pork, veal, water, pork skins, onions, salt, parsley, spices, sugar, monosodium glutamate, hydrolyzed soy protein, sodium phosphate, lemon rind.

Made in the USA - USDA Nr. EST. 15845

In Germany this Gelbwurst is known as a "diet bologna" for its low fat and salt content. Originating in the Black Forest and Bavarian regions of Germany, Gelbwurst is made from veal and pork, mildly spiced with nutmeg, white pepper and ginger. Contains no nitrites, preservatives, monosodium glutamate, artificial coloring or fillers. A very, very popular cold cut with our local German customers. According to them, this one tastes exactly like the Gelbwurst they got from their German butcher!
NET WT. approximately 12 OZ

Ingredients: pork, veal, water, milk, salt, spices, hydrolyzed soy protein, dextrose, sodium phosphate, flavorings.

USDA Inspected - EST 5374

Bockwurst is often called "Weisswurst" (white sausage) because of its pale color before it is browned.
Preparing this treat is easy:
Simply heat in gently boiling water and serve with sweet German mustard for a traditional treat, or make 3 or 4 diagonal cuts in the sausage and grill or fry these fully-cooked brats until browned. Serve with German bread or a crusty roll and spicy mustard or horseradish sauce for a light meal or party. Delicious with cabbage or sauerkraut and German Fried Potatoes (Bratkartoffel)- see our "recipes" page. Use in any recipe calling for a mild sausage.
Try this GermanDeli.com Chef's Secret: For a delicate, crunchy coating, cover the sausages with milk for 10 minutes, then coat the sausages with flour (plain or seasoned). Brown the sausage in a skillet to which you have added vegetable oil. WUNDERBAR!

You may also place on your grill, turning until all sides are a golden brown.

Note: This Sausage is frozen immediately upon delivery to our warehouse. When ordered, we ship the frozen sausages (wrapped in a special ice packing). If your sausages arrive partially frozen - you may place them in your freezer if you wish to keep them frozen. If they arrive defrosted, but still cold, DO NOT REFREEZE the sausages. Keep them in your refrigerator for up to 2 weeks, no more, or cook them and freeze the cooked sausages for later use.

USDA Inspected - EST 5374