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Freyberger's Smoked Bratwurst
Smoked bratwurst from Freyberger means not only a uniquely spicy experience for the taste buds but also high-quality pork from an experienced traditional butcher's shop. You can conveniently order our smoked bratwurst online and have it delivered to your home and either eat it straight away or even store it for several weeks for a special occasion. A spicy treat and an ideal, long-lasting snack for in-between meals and on the go.
Frequently Asked Questions
The smoked sausage tastes good both warm and cold. They taste best warm straight after smoking. Alternatively, you can heat the sausages at home in boiling water at around 75 degrees Celsius. But they are still delicious cold. You should be careful when frying or grilling cured meat. The nitrite it contains can react with the proteins at too high a temperature, which in turn can have harmful effects on your health. It is therefore better to use classic fresh sausages or grilled sausages.
Ordering smoked sausages is extremely easy. Specify the number of sausages you would like to order and then place them in the digital shopping cart. Then all you have to do is enter your payment details and address - you can pay via PayPal, credit card or direct debit. The delivery time is usually 7 days after receipt of the order confirmation, unless otherwise stated for the respective products. Delivery is via DHL.
The smoked sausages will keep for quite a while even without refrigeration. If you don't cut or open the sausage, you can even store the products for 3 to 4 weeks and let them mature. However, the taste will change during this time. Once you have started making a smoked sausage, you should use the meat within 7 to 14 days and protect it from light and moisture.
Smoked Bratwurst from Freyberger - Spicy and crunchy refreshment
As genuine master butchers, smoked sausage is naturally one of our specialties. We have been using the same recipes, production processes and some of the same spicy spices since the beginning of the family business in 1958. We place great value on traditional butchery techniques so that our customers only receive high-quality meat and sausage products made from the best ingredients.
Hearty treat for home and on the go
When we think of sausages, we probably don't necessarily think of smoked sausages. That's because they rarely end up on the grill or in the pan. And that's not even necessary to enjoy them. Smoking actually enhances the spicy flavor right from the start. In addition, this production method even has a preservative effect, so you don't necessarily have to refrigerate the sausage. We process the pork in the meat grinder immediately after slaughter. This way, many germs cannot even develop. We also inhibit the growth of the Clostridium bacterium and thus avoid the risk of meat poisoning by adding nitro curing salt. This also gives the sausage its characteristic and appetizing red color. Thanks to our unique recipes and seasoning, the result is a delicious treat that you can eat immediately after buying it and that should not be missing from any snack.
Species-appropriate animal breeding for carefree consumption
As consumers of meat products, we either don't think about animal husbandry at all or only rarely. That's not surprising or reprehensible. But none of us wants to consciously contribute to animals suffering unnecessarily. That's why Freyberger only sources its meat from sustainable sources. Our cooperation partners are animal breeders with whom we have been working for several years and who are committed to species-appropriate animal husbandry. The result is not only happier animals, but also a healthier climate and cleaner water - neither of which is affected by the pollutants from factory farms. The well-being of the animals leads to happier customers who can enjoy our meat and smoked sausage without worry. These are the values that we have been representing with pride and joy for several generations.
noble pigs for high-quality sausage
The meat for the smoked sausages comes from Uehlfelder noble pigs. But we also like to use more special pig breeds, such as the Mangalitza and the Iberico pig. The former is originally a Hungarian breed of pig, known for its thick padding of fat and woolly bristles, which is why it is called woolly pigs. They are allowed to move around freely with farmers and breeders, wallow and eat fresh grain, vegetables and grass that grows in their owners' fields. Iberico pigs, on the other hand, come from Spain and were raised by the Roman legionaries. They feed mainly on acorns, which they find themselves in the Spanish forests. So you will hardly find pigs that eat a healthier diet and, above all, without any added growth hormones or antibiotics.
