Fleischwurst (lit. meat sausage) is a commonly served cooked sausage (Brühwurst) made from finely ground pork and beef meat and usually spiced with pepper, cardamon, nutmeg, coriander, garlic, ginger and onions. Another name for this sausage is Lyoner. it’s presumed origin. In the US, the name is Bologna or baloney (with a presumed origin in Bologna, Italy).
The Stiglmeier Fleischwurst contains finely ground pork, beef, onions and spices. You can use it as cold cut on bread, baked in red wine sauce and shallots and served with steamed potatoes or lentils, or cut in fine strips and served as “Fleischsalat” (meat salad). In the wine-growing area of Palatine, Hesse and Saarland, a popular dish is “Weck, Worscht un Woi (roll, sausage and wine)” with cold Fleischwurst on buttered rolls with a glass of white wine.
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- Weight: 40 oz
- Width: 8 in
- Depth: 8 in
- Height: 8 in