-Veal Bratwurst - a very mild Bratwurst, with a little pork added, in a
thin sheep casing. Although it is called a Bratwurst, it is still
excellent for boiling $3.27 lb.

- TNuernburger Breakfast Sausages- small sausages, seasoned with
a variety of herbs, excellent for frying.
A necessity at Sunday breakfast; $3.57 lb

- Munich Weisswurst - the most famous sausage for boiling.
The Weisswurst was created about 120 years ago by a chef
in Munich. When his restaurant placed an insufficient order of meat
to supply a party, the chef improvised creating this now classic
Munich favorite. A must: the original German Sweet mustard
$2.97 lb.

- Thuringia Bratwurst- a find Bratwurst seasoned with Marjoram.
Once you try this Bratwurst, you are a fan forever
$2.97 lb.

In 2004 the recipe for this famous bratwurst was exact 600 years old. Thuringer is a region located in the middle of eastern Germany with a long tradition of using herbs, especially Marjoram. That is why the Thuringer Bratwurst has that deep herb flavor. This bratwurst has a delicate texture, is already pre-cooked, can be frozen and is easy to prepare. Just place it in a frying pan with a little butter or oil and dry it for about 10-15 minutes under medium heatuntil it becomes crispy brown. It is great on BBQ as well.

- British Bangers- the original British recipe. Moist course-textured
sausages with a pleasing taste $3.47 lb.

- French Boudin Blanc- a very large, mild sausage made with pork.
The French use this sausage for many meals $2.87 lb.

- Holbraeuhaus Bratwurst- original recipe from Germanys most
famous restaurant in Munich $3.67 lb.