Schaller & Weber Knackwurst
$15.00 / 12 oz Packprice is $15.00 by 12 oz Pack
- by Schaller & Weber
- United States
Schaller & Weber, an Upper East Side institution, bases their meaty knackwurst on Northern German culinary tradition. The links are packed with finely ground pork and smoked over natural hardwood, imparting a light smokiness to the balanced savory flavor. These thick, juicy sausages are like an elevated hot dog—just grill and serve with a drizzle of Murray’s Honey Mustard and a side of Murray’s Garlic & Dill Pickle Spears.
“This is so much tastier than your average hot dog! I like to cut through the porky richness with an array of fermented veggies like sauerkraut, pickles, or kimchi.”
Pork, Water, Contains 2% Or Less Of Sea Salt, Spices, Lemon Juice Powder, Natural Flavors, Dextrose, Dried
Vinegar, Cultured Cane Sugar, Cultured Celery Powder, Cherry Powder, Oleoresin Paprika.
Vinegar, Cultured Cane Sugar, Cultured Celery Powder, Cherry Powder, Oleoresin Paprika.
- The name knackwurst stems from the German word “knacken,” which means to crack. It refers to the snapping quality when you bite into the sausage.
- Knackwurst has been a part of German culinary history since the mid-16th century.
- Schaller & Weber crafts their knackwurst with humanely raised pork.
- These generous links are a great swap for hot dogs, but they’re tasty enough to serve like a sausage, sliced into pasta salads or served bun-less with sauerkraut.
- Ferdinand Schaller and Tony Weber opened a butcher shop in the Yorkville neighborhood of Manhattan in 1937, gaining a reputation for their European-style sausages.
- Schaller got his start one hundred years ago as an apprentice butcher and sausage maker in Stuttgart, Germany.
- Still family-owned, the business is run today by Ferdinand Schaller’s grandson, Jeremy Schaller.
- They are the first American sausage maker to win a variety of awards at exhibitions in Holland and Germany.
Family Owned
Gluten Free
Pairing Recommendations
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