Chicken Nuernberger Grill Sausage in Sheep Casing are sausages that originate from the Bavarian city of Nürnberg. It is made from coarsely ground chicken meat, and is seasoned with marjoram, salt, pepper, ginger, cardamom, and lemon powder and it is one of the most popular sausages in Germany. Nuernberger sausages are typically grilled or pan-fried, which gives them a nice golden exterior while keeping the interior juicy and flavorful. They are often served in sets of three or six, known as a "Drei im Weggla" or "Sechs im Weggla," respectively, which means "three in a bun" or "six in a bun" in the local dialect. The sausages are a favorite at festivals and Christmas markets throughout Germany. Handcrafted in small batches using traditional sheep casings, each sausage is artisanal by nature. This means every piece is unique, with slight variations in shape, size, and appearance just as a handcrafted sausage should be. Each handcrafted sausage weighs approximately 40-50 grams per piece. Due to its artisanal nature, the shape and size of each sausage may vary slightly. 

Packaging

1 KG Packaging

Allergen Information

May Contain: Soybeans, Nuts, Fish, Milk, Wheat, Eggs

Storage Method

1. Keep the sausages frozen until ready to use.

Preparation Method

1. Take the frozen sausage out of the freezer.
2. Place it in the chiller (refrigerator) to thaw for 24–48 hours.
3. Once the sausage is fully thawed, it is ready to cook.

You can cook the thawed sausage using any of these methods:

• Pan fry: Cook over medium heat, turning occasionally, until browned.
• Grill: Grill over medium heat, turning occasionally.

Important: Do not refreeze sausages after they have been thawed. Keep thawed sausages refrigerated and cook them within 5 days.