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With the Cheese Kransky, customers can enjoy a bursting bite of beef and pork, enhanced by molten cheese chunks. Or they can make a sausage sizzle all the more enjoyable with the flavours of pure pork, pepper and marjoram in the Thuringer. For those looking to pack a punch, the Debreziner delivers on all fronts, with a bite of chilli, a hint of caraway and a crunchy case. Whatever the occasion, customers will now be able to take home a taste of Bavaria with Hanseatic Fine Food sausages.

  • Cheese Kransky

    Cheese Kransky

    The Cheese Kransky is a variation of the sausage made with grated tasty cheese, alongside pork, beef and an array of specially selected spices. The most popular serving method of the Cheese Kransky is with curry, topped with mustard, ketchup and a piece of dark bread.

  • Debreziner

    Debreziner

    Debreziner is a Br├╝hwurstspezialit├Ąt, particularly in Austria and southern Germany. It is a pork sausage of uniform fine texture and reddish-orange colour, heavily spiced with paprika and other seasonings like garlic, pepper and marjoram. They are usually unsmoked or lightly smoked, and sold in pairs joined at one end. Traditional cooking technique calls for the Debreceni to be transversely slashed at intervals and baked, broiled, or fried.

  • Frankurter

    Frankurter

    The Frankurter is a thin, boiled sausage of pork and veal, often cased in mutton intestine. The unique flavour is achieved using a special smoking method, and should not be grilled, but heated in hot water for approximately eight minutes. While created by Johann Georg Lahner (1772-1845), a Frankfurt-trained butcher, the sausages have become a beloved snack worldwide, particularly as North American hot dogs.

  • Nurnberger

    Nurnberger

    The Nurnberger sausage is widely acknowledged as the most popular sausage in Germany, with the small, thin sausage first documented in 1313. Measuring only 7 to 9cm in length and weighing between 20 to 25g, as a main dish, they are often served in sets of six to twelve on a large pewter plate, or as a German street vendor snack. Made with pork and a unique spice mix including marjoram, they are generally accompanied by sauerkraut or potato salad and a dollop of horseradish or mustard.

  • Schinkengriller

    Schinkengriller

    A premium course mix of pork and veal filling, mild flavour with a pinch of garlic.

  • Swiss Bratwurst

    Swiss Bratwurst

    With over 40 varieties of Bratwurst in Germany, the flavour combinations are endless. The Veal Bratwurst is made using the finest range of veal and pork, with a fine texture and mild flavour. Popular straight off the grill, it is best enjoyed while hot and served with mustard. As well as being gluten free and with no artificial colours, the Veal Bratwurst is also dairy free.

  • Thuringer

    Thuringer

    The Thuringer sausage has been produced for hundreds of years, with the oldest known recipe dating back to 1613. Fine pork and marjoram lead the flavour charge for this delicacy from the Thuringia region. The sausage is also celebrated far beyond the kitchen, with the Deutsche Bratwurstmuseum opening in Holzhausen in 2006; a museum devoted entirely to the Thuringer sausage.