Sausage Pepper Biter | Smoked, mildly-spicy Austrian raw sausage – 5 pairs | Pfefferbeisser

SAUSAGE PEPPER BITER | Raw Sausage with Black Pepper | Mildly Spicy DELUXE Sausage | Superb Taste & Guaranteed Enjoyment | 520 g

The snack sausage Pepper Biter Sausage is dangerously addictive – once you start eating, it’s hard to stop. Discover a tasty and pleasantly spicy snack for various occasions or just in-between meals – our Pepper Biter Sausage.

Pepper Biter Sausages are shelf-stable without refrigeration. The Bregenzerwald Pepper Biter Sausages stand out with their sophisticated recipe. They are the ideal naturalHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info snack for on the go!

Our snack raw sausage products are elegant, spicy, and smoked sausage varieties made from the finest meat ingredients and natural spices.

They are shaped into delicate, thin raw sausage sticks and carefully smoked and cured. Our venison and spicy Pepper Biter Sausages leave you craving more and are always a treat – guaranteed!

With the Pepper Biter Sausage, you enjoy a specialty snack sausage with a pleasant spiciness. The pepper raw sausages are made from beef and pork sourced from the region.

Our sausage biters are briefly smoked and air-dried raw sausages, usually hanging in pairs. Pepper Biter Sausages are popular with young and old alike. As a typical AlpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info snack, our Pepper Biter Sausages are eaten directly from the hand, with or without bread.

During the curing process, our Pepper Biter Sausages lose approximately 20% of their fresh weight.

Our Pepper Biter Sausage is part of our BITERS varieties featured 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.

Pepper Biter Sausage Tips | Quality Standards

A key aspect of sausage qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info is the quality of the meat used. The higher the proportion of pure muscle meat and the lower the amount of connective tissue-rich meat in the sausage, the better the quality.

The longer a sausage can dryThe 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 or cure, the more intense its flavor and aroma become. The drying and curing time is generally reflected in the sausage’s firmness: the firmer it is, the longer it has undergone the maturation process.

Another important indicator is the specification of how much meat is used per 100g of finished sausage. The more meat used, the more intense the sausage flavor.

• For storingThe alpine cheese is best located in a cellar with high humidity. » More info the Beisser sausages, a cool, dry place with temperatures up to 18°C is sufficient.
• Ideally, the Beisser should be vacuum-sealed for storage. They remain fresh for at least 2 months.
• In open storage, the sausage loses water, becoming harder. This also intensifies the flavor.
• When stored openly, white spots or patches may form on the sausage casing. These are salt crystallizations, 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. They are safe to eat or can be easily removed with a brush and water.