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KRÄUTERLE Sausage with an Elegant Herb Blend | Smoked PREMIUM Raw Sausage | 3 Pieces
€ 6,17
The Kräuterle Sausage impresses with its sophisticated recipe. It is the perfect snack for in-between!
Per 100 g of Kräuterle Sausage, 140 g of beef and pork are used.
Packaging unit: 3 pairs | approx. 85 g
KRÄUTERLE | Raw Sausage Refined with Herbs | Smoked DELUXE Sausage | Delicious Taste & Guaranteed Enjoyment | approx. 85 g
Our Kräuterle Sausages are not just any sausages – they are a true taste experience that will enchant your senses.
Just imagine the moment you enjoy the first bite of sausage: A hint of fine smoke, accompanied by a harmonious blend of selected herbs and spices that merge perfectly.
This masterpiece of butchery resembles small Kaminwurzen, but is unique in its sophisticated recipe and will immediately captivate you.
Every bite is like a journey into the AlpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info world – you can feel the freshness of the mountains and the craftsmanship of tradition.
Our Kräuterle Sausages stand for the highest qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info, which can not only be tasted but also felt. The elaborate production and careful smoking process give the sausages their unmistakable, intense aroma that lingers for a long time.
Good Kaminwurzen – like the adapted small Kräuterle sausages – are a special delicacy in our Alpine world. As a traditional snack sausage, Kaminwurzen belong in every backpack for excursions and hikes.
Perfect for a small break in between or as a delicious snack on your next hike – Kräuterle Sausages are your ideal companion.
With their medium-fine texture and the secret blend of lean pork and beef combined with the finest herbs, every moment of indulgence becomes a true delight. They mature in the smoke chamber until they reach the perfect seasoning and consistency – a true masterpiece of sausage craftsmanship.
Whether at homeRipened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity. » More info, on the go, or during a picnic – the Kräuterle Sausage represents passion, tradition, and the highest craftsmanship. Treat yourself to a bite and experience how extraordinary quality tastes. A pleasure that not only satisfies but also puts a smile on your face.
Our Kaminwurzen belongs to the family of our sausage varieties in our shopThe purchase of food and cheese via the Internet. A big and very interesting topic in this area will probably be the easy and quick access to specialties such as - for examle - cheese. » More info overview.
Kräuterle Sausage Tips | Quality Standards
A key quality factor in sausage production is the quality of the meat used. The more pure muscle meat and the fewer connective tissue-rich meat pieces included, the higher the quality.
The longer a sausage can dry or mature, the more intense its taste and aroma become. The drying and maturation time can usually be recognized by the firmness of the sausage: the firmer it is, the longer it has undergone the maturation process.
Another important indicator is the amount of meat used per 100g of finished sausage. The more meat used, the more intense the sausage flavor.
- For the storage of Kräuterle sausages, a cool, dry room with temperatures up to 18°C is sufficient.
- Ideally, Kräuterle should be stored hanging. It is at least 2 months shelf-stable.
- With open storage, the sausage loses water, making it harder over time and increasing its intensity in flavor.
- If sausages are stored openly, white spots or white patches may form on the sausage casing. This is salt crystallization, not moldMold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info. It can be safely consumed or easily removed with a brush and water.
The Name Kaminwurzen
The name Kaminwurze comes from the original smoking method.
Kaminwurz History
Kaminwurze is a cold-smoked and air-dried raw sausage from South Tyrol made from beef and pork back fatThe dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa. » More info.
Kräuterle Tip
It is eaten cold, cut into pieces or thin slices, and enjoyed with bread. Kräuterle sausages have a long shelf life without refrigeration. An ideal provision for hikers, hunters, and mountaineers.
Interesting Facts about Kaminwurz from Wikipedia
The Kaminwurz or Kaminwurze is a cold-smoked and air-dried raw sausage from South Tyrol made from beef and pork back fat or just pork. Occasionally, you can also find Kaminwurzen made from lamb, goat, or venison.
The name comes from the original smoking method. In many houses, there was a smoking chamber in the attic chimney, where residents matured their smoked goods as supplies.
Palate magic
The special feature of Kräuterle Sausage is its long shelf life.
Kräuterle Intensity
How flavorful is the Kräuterle? We define it on a scale from 0 (mild) to 10 (spicy).
7/10
Kräuterle Consistency
How firm is the Kräuterle? We define it on a scale from 0 (soft) to 10 (hard).
6/10
Kräuterle Shelf Life
How long does it last? We define it between 1 to 6 months.
2/6
| Weight | 0,085 kg |
|---|---|
| Beef origin | Farmers from Bregenzerwald, Nußbaumer Helmut – Langenegg, Vonach AMA-meat |
| Pork origin | Farmers from Bregenzerwald, Schestauber, Oberösterreich – pork sides |
| Manufacturer ID | AT 80237 EG |
| Weight | |
| Storage conditions | Storage refrigerated or cool to + 18 ° C |
| Country of origin | Austria |
| Brand | AlpenSepp® |
| Kind of sausage | Kaminwurzen hard sausage |
| Sausage casing | edible shell |
Kräuterle Sausage Ingredients
- 100 g of Kräuterle contains 140 g of beef and pork
- Bacon
- Table salt
- Dextrose
- Herbs
- Spices
- Beet sugarPeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info
- Antioxidant: Sodium ascorbate
- Flavors
- Preservatives: Sodium nitrite, smoke
Nutritional Values Kräuterle
Allergen labelingCheese packaging must have certain markings. The purpose of these markings is to protect the consumer from deception and to announce the supply of certain information about the product. » More info and nutrition table – according to LMIV (EU No. 1169/2011).
100g of sausage contains:
| Energy | 508 kcal / 2104 KJ |
| FatThe dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa. » More info | 44 g |
| of which saturated | 18 g |
| Carbohydrates | 0,0 g |
| of which sugarPeople with lactose intolerance can not or only insufficiently digest milk sugar (lactose or lactose). » More info | 0,0 g |
| ProteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info | 28 g |
| Salt | 5,8 g |
All information is provided without guarantee, as it is subject to fluctuations in raw materials. After opening, storeThe alpine cheese is best located in a cellar with high humidity. » More info in a cool place and consume soon.
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