This is a shorter, thicker version of a wiener sausage made from pork and beef, flavored with garlic and finely ground for a smooth texture. It’s lightly smoked in a natural casing until fully cooked and ready to take its place on your table.
Best served warm, accompanied by potato salad or sauerkraut. To heat, bring water to a boil, drop in sausage, cover, and turn heat to very low. Let sausage sit for 15 minutes until heated through. For a special Bavarian treat, dice and toss with minced onion and vinaigrette dressing.