Strasbourg sausage (knack) 24x60g

The origin of the word Knack which is an onomatopoeia derived from the German term "Knacker" which means the sound of the sausage bursting when you bite into it.

It is therefore a very finely ground meat sausage presented in pairs and composed of beef and pork, all stuffed into a natural sheep casing then lightly smoked over beech wood.

Knack is one of the stars of the sauerkraut garnish. At village festivals, it is eaten with bread and sweet mustard but also with potato salad.

It is often the evening meal in Alsace. Knack is eaten reheated as an accompaniment to garnished sauerkraut, cassoulet or simply a lentil dish.

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