Taste and atmosphere
About
A famous sausage from Saxony-Anhalt and holds the title of the first canned sausage in the history of Deutschland.
Flavors, dishes and restaurants
Cuisine
Native to the city of Halberstadt, this smoked sausage is an integral part of Saxony-Anhalt's culinary culture. It is produced by blending high-quality pork and beef. You can check the Map section to explore its production areas.
Today, even sold in supermarkets throughout Deutschland, this delicacy gains its signature deep aroma through the traditional smoking method over beechwood chips.
Ingredients
- 300g lean pork
- 200g beef
- 100g pork fat
- Sheep casing
- Salt and freshly ground black pepper
- Nutmeg and coriander
- Beechwood chips (for smoking)
Preparation
- Grind the meats and fat twice through a meat grinder until very fine.
- Add salt, pepper, nutmeg, and coriander, and knead the mixture thoroughly.
- Stuff the meat mixture tightly into cleaned sheep casings.
- Smoke the sausages over beechwood chips at around 60-70 degrees Celsius.
- Simmer the smoked sausages in gently boiling water for 15 minutes.
- Serve hot with mustard and fresh bread.
Practical notes before you go
Visit
- Type
- Food
- Tip
- Menus and hours can change; confirm before you go.
Related places around here
Nearby
Food
3
Food
Salzwedeler Baumkuchen
A famous layered cake resembling tree rings, native to the Saxony-Anhalt region. It reflects one of the most established dessert traditions in Deutschland .
Food
Harzer Cheese
Originating from the foothills of the Harz Mountains and native to the Saxony-Anhalt region, this fat-free cheese stands out for its high protein in Deutschland diet menus.
Food
Magdeburger Bötel (Bötel mit Lehm und Stroh)
A traditional meat dish consumed in and around Magdeburg, right in the center of Saxony-Anhalt . It is one of the most hearty examples of Deutschland 's rural cuisine.