geraeucherte bratwurst geraeucherte bratwurst schwarz - natürlich von Freyberger
allergens

Note allergens:Due to the production process, traces of nuts may be present in the final product(pistachios),egg,Milk,Mustardand wheat(Gluten)be included.

Origin

Shelf life & storage

Our smoked bratwurst are available after arrival at your location or after collectionat least 14 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Ingredients

Pork, nitrite curing salt (table salt, preservative nitrite), spices (contains celery), lactose, dextrose, flavor enhancer E621, antioxidants E301 and E300, emulsifier E471, smoke, sheep intestine

Nutrition Facts
per 100 g per 60 g Daily Requirement (%) per serving (60 g)*
Energy 1055 kJ / 254 kcal 633 kJ / 152 kcal 7.5 %
Fat 20.0 g 12.0 g 17.2 %
thereof saturated fatty acids 7.8 g 4.7 g 23.3 %
Carbohydrates < 0.5 g < 0.5 g < 0.2 %
thereof sugar < 0.5 g < 0.5 g < 1.0 %
Protein 18.3 g 11.0 g 22.0 %
Salt 2.3 g 1.4 g 22.9 %

Already over 10,000+ customers are convinced of our quality

Smoked Bratwurst

€2,80
€23,33 /kg

Tax included. Shipping calculated at checkout

12 reviews
12 reviews
  • 1 pair of smoked sausages (120g), vacuum packed
  • Freyberger's Plus Guarantee
  • refined with marjoram
variant:lightly smoked
Pickup available at Freyberger Katzwang Usually ready in 24 hours

Smoked Bratwurst

lightly smoked

Freyberger Katzwang

Pickup available, usually ready in 24 hours

Katzwanger Hauptstraße 40
90453 Nürnberg
Germany

+49911442709

Freyberger Stammhaus

Pickup available, usually ready in 24 hours

Sperberstraße 99
90461 Nürnberg
Germany

+49911442709
allergens

Note allergens:Due to the production process, traces of nuts may be present in the final product(pistachios),egg,Milk,Mustardand wheat(Gluten)be included.

Origin

Shelf life & storage

Our smoked bratwurst are available after arrival at your location or after collectionat least 14 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Ingredients

Pork, nitrite curing salt (table salt, preservative nitrite), spices (contains celery), lactose, dextrose, flavor enhancer E621, antioxidants E301 and E300, emulsifier E471, smoke, sheep intestine

Nutrition Facts
per 100 g per 60 g Daily Requirement (%) per serving (60 g)*
Energy 1055 kJ / 254 kcal 633 kJ / 152 kcal 7.5 %
Fat 20.0 g 12.0 g 17.2 %
thereof saturated fatty acids 7.8 g 4.7 g 23.3 %
Carbohydrates < 0.5 g < 0.5 g < 0.2 %
thereof sugar < 0.5 g < 0.5 g < 1.0 %
Protein 18.3 g 11.0 g 22.0 %
Salt 2.3 g 1.4 g 22.9 %

All products come with the Freyberger Plus Guarantee . Most of our steaks, sausages, and chickens are heavier than stated in the product description. And all this without additional charge.

How to get your order to your home

1. Fresh chilled products
1. Fresh chilled products
2. Packed with cooling pads
2. Packed with cooling pads
3. Express delivery 8am-12pm
3. Express delivery 8am-12pm
What our experts say

Tip from our butcher "With smoked bratwurst, tradition and taste unite to create something unique. Smoking over beech wood is more than just preservation for me – it's pure refinement."

– Dirk Freyberger, Founder

"With smoked bratwurst, tradition and taste unite to create something unique. Smoking over beech wood is more than just preservation for me – it's pure refinement."
"With smoked bratwurst, tradition and taste unite to create something unique. Smoking over beech wood is more than just preservation for me – it's pure refinement."

Need some inspiration?

Suitable recipes

Guide für unsere 24/7-Filiale

Guide für unsere 24/7-Filiale

100 Folgen Heiße Theke – Der Podcast der Metzgerei Freyberger feiert Jubiläum

100 Folgen Heiße Theke – Der Podcast der Metzgerei Freyberger feiert Jubiläum

Wagyu: Zwischen deutscher Weide und japanischer Tradition

Wagyu: Between German Pasture and Japanese Tradition

Tradition meets passion

In our butcher shop, generations of refined craftsmanship and a love for honest products come together. Every smoked bratwurst is made according to time-tested recipes, using only selected pork and exquisite spices. The gentle smoking over real beech wood not only gives it its distinctive flavor but also naturally preserves its quality.

This philosophy is reflected in every bite – from the first cut to the last piece. We rely on regional partnerships and short supply chains, because for us, sustainability means more than just a promise. It is the foundation for products you can enjoy with a clear conscience. Here, Franconian butchery artistry meets modern responsibility for people and the environment. Discover more specialties from our Pork Assortment.

Smoked sausage lasts longer

Smoked bratwurst can be stored in the refrigerator at 2-4°C for about 7-10 days – significantly longer than fresh bratwurst. Smoking over beech wood naturally preserves the pork and gives the coarse sausage its characteristic flavor. When frozen, the quality is maintained for up to 3 months. When thawing, make sure to thaw the bratwurst slowly in the refrigerator to ensure optimal taste and consistency.

Before frying or grilling, you should let the smoked specialty rest at room temperature for about 30 minutes. This ensures it cooks more evenly and the spices develop their full aroma. A tip: Combine the hearty sausage with caramelized onions and medium-hot mustard for a perfect taste experience. Also discover our fresh bratwurstfor even more variety of enjoyment.

Properly storing raw sausage and raw sausages

Frequently Asked Questions about Smoked Bratwurst

Smoked bratwurst is already cooked through the smoking process and can theoretically be eaten raw. However, for full flavor, it is recommended to heat it by frying or grilling, which allows the spices to unfold their full aroma.

Let the sausage rest at room temperature for 30 minutes before frying. Cook in a pan or on the grill over medium heat for about 8-10 minutes, turning regularly. This will keep the coarse texture juicy.

The main ingredient is high-quality pork, refined with traditional spices such as salt, pepper, and, depending on the recipe, garlic. The sausage is produced without flavor enhancers and contains sodium nitrite for preservation.

Classically, this hearty sausage pairs well with caramelized onions and medium-hot mustard. Sauerkraut, fresh farmhouse bread, or a cool beer are also popular accompaniments to this Franconian specialty.

Yes, in addition to the classic smoked bratwurst, there is also the smoked farmer's bratwurst with coarser seasoning. Both varieties are produced according to traditional recipes from Freyberger butchers and smoked over beech wood.