Knackwurst x 8

Using a precise balance of lean pork leg, pork back fat & confit skin we make a fine emulsified farce. We then fold through cold smoked and finely minced pork jowl & belly, fill in to lamb casings, dry overnight, cold smoke all day and then cook. Its a long and technical process but the result is one of the best sausages iv ever had let alone made! A frankfurter on a whole other level. 

Each sausage is approx 70-80 grams