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Nürnbergers - A favorite for breakfast. Slightly larger than the original Nürnberger Bratwurst, this flavorful sausage is slightly coarse and made from pork and veal, with no nitrites.
Fully cooked in a natural casing and ready to eat. Try it pan fried for breakfast and served along with eggs and fried potatoes. It’s also great cooked on the grill for lunch or dinner and served along with potato salad or sauerkraut, complemented by your favorite mustard.
(3 lb - About 30 pieces)
WE’RE STILL MAKING SAUSAGE THE SAME WAY WE LEARNED IN THE OLD WORLD
Anton Stiglmeier mastered the secrets of sausage making as an apprentice growing up in Munich. Meanwhile, his future wife Gertraud was learning how to sell sausage in Garmisch, a small town nestled in the Bavarian Alps.
When they immigrated to Chicago in the 1950s, they brought with them all the tastes and traditions of their native Bavaria—a land known for Oktoberfest, great beer, and delicious sausage. It’s on these traditions, along with their old-fashioned family values, that they founded Stiglmeier Sausage Co. in 1960.
And with the addition of their children John and Elizabeth, their family has been making their authentic German sausage ever since.