Name: sausage press bag
Brand: Metzgerei Freyberger
SKU: 275-1
Price: 1.99 EUR
Availability: InStock

€1,99

€19,90/kg

Tax included. Shipping calculated at checkout.

In stock, ready to ship
Inventory on the way

variant

100g Sliced

200g piece

Fast shipping with DHL Express

Quantity

sausage press bag, vacuum packed
Homemade
only available at Freyberger
Freyberger's Plus Guarantee
The symbiosis of city sausage and press sack!

Our sausage press bag has a shelf life of at least 7 days after arrival or collection at a maximum temperature of 6°C.
For optimal storage, we recommend storing between 0 and 4 °C.

Pork 65%, city sausage (pork, beef, bacon, drinking water, nitrite curing salt (table salt, preservative E250), spices, stabilizer E450, antioxidant E300, flavor enhancer E621), pork rinds, drinking water, pork blood, onions, nitrite curing salt (table salt, preservative E250), spices (contains celery ), flavor enhancer E621, antioxidant E 300

Note allergens:
Due to the production process, the final product may contain traces of nuts (pistachios) , egg , milk , mustard and wheat (gluten) .

With us you get more for your money, we promise! Because Freyberger's Plus guarantee is included with us! Most of our steaks, sausages and chickens are heavier than stated in the product description. And all of this without any additional charges, as you are used to from other shops. So you usually get more goods from us than you actually pay for!

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sausage press bag

When the city sausage falls into the blood sausage

When our founding grandfather Fritz Freyberger had a ring of city sausage torn off a stick decades ago and then fell into the black pudding mixture, he came up with the idea for this combination of sausage and pressed sausage. The following week we tried things out. What is the right casing for the sausage, how does the sausage best stay in the black pudding, what flavor complements the original Nuremberg city sausage best? And so, a few weeks later, a perfect symbiosis was created: our sausage pressed sausage.

Almost all ingredients for the Nembärcher Gwerch

The Nembärcher Gwerch, or in High German Nürnberger Allerlei, is a variation of the city sausage with music. Presssack and city sausage are seasoned and dressed with fresh onions, vinegar and oil. Sometimes sweet and sour gherkin is also cut into it. With our sausage presssack you have the most important ingredients in one sausage. So why not try this Nuremberg speciality? For those who can't decide: today we have city sausage or presssack.

Smoked & Cooked: Our Sausage Press Bag

Once a week is cooked sausage day. And that's where our fine liver sausage , coarse liver sausage , smoked liver sausage , fresh blood sausage, smoked blood sausage, golden liver sausage and also our sausage pressed bag are made. The city sausage is of course our homemade red Nuremberg city sausage. Our Nuremberg city sausage is listed on the culinary map of the Nuremberg metropolitan region.

sausage press bag

Almost all ingredients for the Nembärcher Gwerch

Smoked & Cooked: Our Sausage Press Bag

Customer Reviews

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sausage press bag

Almost all ingredients for the Nembärcher Gwerch

Smoked &amp; Cooked: Our Sausage Press Bag

Customer Reviews

Smoked & Cooked: Our Sausage Press Bag