smoked bratwurst

smoked bratwurst


Regular price€2,50
€20,83/kg
Tax included. Shipping calculated at checkout.
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  • 1 pair of smoked sausages (120g), vacuum packed
  • Freyberger's Plus Guarantee
  • refined with marjoram
Nährwerttabelle
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%
hereof: saturated fatty acids
7.8 g
4.7 g
23.3%
carbohydrates <0.5 g <0.5 g <0.2%
of which 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%

Our smoked sausages will last for at least 14 days after they arrive at your location or after you pick them up, at a maximum temperature of 6°C.
For optimal storage, we recommend storing between 0 and 4 °C.

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

Note allergens:
Due to the production process, the final product may contain traces of nuts (pistachios) , egg , milk , mustard and wheat (gluten) .

With us you get more for your money, we promise! Because Freyberger's Plus guarantee is included with us! Most of our steaks, sausages and chickens are heavier than stated in the product description. And all of this without any additional charges, as you are used to from other shops. So you usually get more goods from us than you actually pay for!

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Refined with beech wood chips

Freyberger's smoked bratwurst

Our smoked sausages are freshly smoked every day using beech wood chips. This means they always look very attractive and have a delicious smoky aroma. Some of our sausages are also air-dried, such as our classic gipfelstürme .

Smoked lasts longer: Our smoked bratwurst

That's not quite true. There's a lot more to our smoked sausage. The most important thing is the freshness of the most important ingredient: the pork. This comes fresh from our Uehlfelder noble pigs and is processed into delicious smoked products just 24 hours after slaughter. Because fewer germs mean better taste and longer shelf life. The addition of nitrite curing salt is another important factor. The nitrite creates the attractive red color and prevents harmful germs from multiplying. The last important factor in shelf life, even before the smoke, is drying out or the residual water content. The drier a raw sausage is, the longer it will keep. Our sausages come to you rather soft, because we love the juicy and fresh aroma of our sausages. But there's nothing to stop you drying them in your food. That changes the taste and appearance. To each his own!

Properly storing raw sausage and raw sausages

All of our raw sausages and raw sausages, as well as our smoked bratwurst, can be kept unrefrigerated. If you keep your raw sausages in the fridge, it can often happen that a white noble mold forms after about a week because they don't dry out. That's not a problem, it just feels good. So if you don't want that to happen, eat them beforehand. Or you can hang your sausages in your food, but the boss just hangs his sausages over the sink at home for a night. As the sausages continue to dry out, the taste changes and the shelf life increases. You can let your sausages mature for up to 3 or even 4 weeks. With sliced ​​salami, however, you should keep the slices well protected from light and moisture. The drying out is already at a point where the sausage can be stored well. So enjoy your salami slices within 7 to 14 days.

Here is a small selection of our raw sausage range, all homemade of course

smoked sausages are similar to the Mettenden from Northern Germany, but of course Franconian with a hint of marjoram. Polish or garlic stalks are our garlic-flavored smoked sausages filled in casings. Feuerschlange has a special shape and a spicy taste, with chili extract and crushed pepper, similar to a pepper biter. Gipfelsturm our small salami rings are available in two versions: classic, air-dried or smoked with walnuts. Wadenbeißer are made like a smoke whip, thesefine salami are our homemade, firm salami and have been a hit for years. Seasonally there are also special variations such as the venison or wild boar variant. We have onion mettwurst made from pork and beef. Both are delicious. Raw Krakauer in a ring, our salami rings are excellent for drying further or taking with you when traveling. Mettwurst fine , semi-coarse and coarse are our popular classic spreadable sausages. You can find more information about the legal requirements for raw sausage in the guidelines for meat and meat products.

Customer Reviews

Based on 9 reviews
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11%
(1)
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J
Jörg Lauckner
würzig

Guter Geschmack

F
F.G.
Bratwurst geräuchert

Als Fränkin diesen Geschmack erwartet.

V
Victoria Cathérine van Dyk
Sehr gut!!

Die geräucherten Bratwürste sind richtig super!! Davon kann man nie genug haben :)

G
Gunnar Stahn
absolut Lecker

ein Segen die grobe und feine Bratwurst

T
Thomas Kleinschrodt
Echt lecker

Echt lecker, als Franke schätzt man fränkische Spezialitäten, die ich hier nicht bekomme.
Ich bin sehr zufrieden auch mit der Lieferung, schnell, und
Gut Verpackt.

Das war nicht meine letzte Bestellung.


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