Knabbernossi Sausage Snack is the classic version of all Knabbernossi Sausages which already exist this way since 1979.
The long shelf life makes it perfect to be a delicious travel provisions for long lasting trips.
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The spicy garlic awards the Austrian sausage speciality Knabbernossi Sausage Snack a very special taste.
The long shelf life of Knabbernossi is remarkable.
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Knabbernossi Sausage is an Austrian sausage speciality. Knabbernossi already exisits since 1979. The little sausage snack is one of the most popular sausages in Austria.
Knabbernossi distinguish itself by the long shelf life and the delicious taste.
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Handl Kaminwurzerl ist the litte snack sausage of Tiroleans mountains.
Handl Kaminwurzerl are manufactured according to a traditional receipt and smoked over beech wood.
Only the finest parts of the pork are taken for the original Kaminwuzerl.
The receipt for the Kaminwurzerl was invented by Karl Handl in 1902.
When the smoking over beech wood is finnish, the Kaminwurzerl becomes matured.
The mature process is done when the Kaminwuzerl has the right drying level.
Especially the light smoking flavour and the full and spicy taste of the Kaminwuzerl, let the hearts of the sausage lovers beat faster.
The master butcher Josef Kletzl vouches himself for the highest quality of his meat and sausage specialities.
The hot Kletzerl raw and hard cured sausages distinguish itself by a spicy taste, and count as small but fine snack between the meals.
The Kletzerl raw and hard cured sausages are manufactured in the Upper Austrian province of the Innviertel, and smoked over beech wood.
The Upper Austrian province of the Innviertel was a long time a part of Bavaria. After the war of Bavarian succession between 1777 and 1779, Innviertel became a part of Austria.
Still today the culture and the architecture of the Innviertel reminds strongly on Bavaria.
Under this historical aspects a Kletzerl raw and hard cured sausage also carries a piece of Bavarian culture in itself.
The raw and hard cured sausage of Kletzerl also won the international competition of meat and sausage products with a gold medal. An honour which puncuate the specialized skills of this kind of sausage.
The origin of the Landjäger raw sausage is located in the federal state of Voralberg, in the outermost western part of Austria. In that part of Austria the sausages were used as long-lasting snack during work in the fields or walks in the mountains.
Nowadays the Landjägers are popular in the whole south of the German speaking area (Baden-Württemberg, Bavaria, Switzerland and Austria).
The sausage manufacturer Handl from Tyrol was able to create a very special version of the Landjäger. The manufacture only takes place after a very careful selection of the raw materials from the pork and the beef. After addition of traditional spices, the raw material is pressed in special forms. The Landjäger becomes its shape while staying three days there. After the three days the Landjägers were smoked over beech wood. After that the sausages are matured and dried for one whole week.
Harmonical spices are the reasons for the substantial and nourishing flavour of the Landjäger. The long shelf life is secured by the large-scale smoke and drying process of the Tirolean sausage manufacturer Handl.
The raw sausage “Alpenwurzn” is manufactured in Vienna by the Viennese company Wiesbauer.
Alpenwurzn consits of chosen and well cutted lean pork, beef and pithy bacon.
The Alpenwurzn raw sausage distinguish itself especially for its superb quality.
The raw sausage developes its typical aroma in a special “cold smoke process” over beech wood.
The adjacent maturity process takes place under the strictest supervised climate conditions.
Indeed such a delicate raw sausage speciality is a truely colossal dream of a snack between the meals.
Enjoy the Alpenwurzn with a bread roll and a glass of beer.
The fantastic flavour of this culinaric masterly performance, let you imagine the genious art of the traditional Viennese raw sausage manufacturer Wiesbauer in its full dimension.