Another classic, and of course based on reasons, since no one knows how Johan Georg Liner made them back in 1805. Spears break and foaming mouths, what to call it: Viennese, Frankfurt or Strasbourg, what composition, spices and how much smoke. We don’t care. We produce a cool and, most importantly, delicious product. But the beef in the stuffing, nevertheless, should be equally divided with pork.
Ingredients: beef, pork, curing mixture (edible salt, nitrite salt), ground pepper, paprika, ground nutmeg, garlic, natural shell - mutton sheep.