Viennese sausages 400 g
720
+
pcs.
Description
Ingredients
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.