Fresh sausages

Heat the grill or frying pan to a maximum of 160 degrees Celsius. If you don't have a non-stick pan, use fat or a tablespoon of oil to prevent the sausage skin from sticking to the pan. Pat the sausage dry before adding it to the pan. Fry the sausages until evenly browned on all sides. Then reduce the heat to half, let the sausages rest, and roll them back and forth frequently to achieve the most even cooking result. If using a grill, place the patted-dry sausages directly over the embers or gas flame. Grill the sausages until evenly browned on all sides. Then transfer them to a slightly cooler part of the grill. Both cooking methods require patience to achieve tasty results.

Bratwursts burst because the water inside them heats up and pressure builds up inside. This pressure has no way to escape. The skin bursts as soon as it can no longer withstand the pressure. You can easily counteract this effect: Prick the skin a few times with a fork before frying the sausage. Some cooks also dip the sausage in boiling milk or in a pot of 80-degree water to prevent it from bursting. If you then poke a few small holes in the sausage, nothing should go wrong. Just remember to pat the sausage dry before grilling or frying.

Because not every customer can visit us in person, we've ventured into the 21st century and offered our product range for online ordering. Delivery time is seven days after receipt of the order confirmation, unless otherwise stated for the respective products. Shipping is handled by our reliable shipping partner DHL. The meat and sausage are, of course, vacuum-packed and adequately refrigerated during shipping.