Originally from this Alsatian city, Strasbourg sausage was originally made from beef and veal or pork fat. It is a cooked and smoked charcuterie nicknamed "knack" in Alsace, because of the noise it emits under the tooth when crunched (its also a sign of quality). In May 2014, it obtained a protected geographical indication (PGI). This sausage inseparable from sauerkraut is firmer than Frankfurt sausage.
Strasbourg sausage should be cooked in simmering water for 5 to 10 minutes. However, it is not recommended to cook it in boiling water.
Strasbourg sausage can be pan-fried, baked or barbecued.
Sold in a pack of 4 sausages