Strasbourg Sausage x4 pieces - for non-muslim

AED. 67.50

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Originally from this Alsatian city, Strasbourg sausage was originally made from beef and veal or pork fat.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

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