Sausages are charcuterie products whose casings are stuffed with minced meat, and are salted and seasoned differently according to recipe and region. The most well known of the completely cooked sausages is the Knack, but you can also enjoy the cervelas, the cooked garlic sausage as well as cocktail wieners.
The cervelas is a sausage made of pork meat mixed with crushed ice and blended very finely to create a homogeneous and creamy texture.
Advice for use:
Cervelat is often eaten as a salad with vinaigrette and onion. The cervelas obernois is a traditional Alsatian recipe which consists in making a slit in the cervelas to place a piece of cheese. The whole will be coated with bacon then fried.
Cervelat can be kept for 7 days in the refrigerator, carefully wrapped in its original packaging or in a plastic film.
It can also be frozen.
The knack can be recognized by its light pink or red color. Between 12 and 14cm long, It is made from a mixture of pork and beef, sprinkled with cumin, and then stuffed inside a natural sheep casing. These sausages are then smoked with beech wood before being cooked.
Advice for use:
Knack generally goes very well with the whole cabbage family (green cabbage, white cabbage, cauliflower) for emblematic dishes such as sauerkraut. The best way to cook it is to plunge it 3 to 4 minutes in simmering water to prevent it from bursting during cooking. It can also be eaten cold as an aperitif or to accompany a salad.
It can be kept in the refrigerator for 6 to 15 days if bought fresh, and 14 to 28 days if packaged in a protective atmosphere
Knack can also be frozen to increase its shelf life to 365 days.
Generally, cooked sausages are eaten as hors d’oeuvres. They are also featured in brioches, pastries, and can garnish salads and hot meals. They can also be enjoyed pan-seared,poached or roasted,depending on the variety.
Knack sausage & Beer:
A classic that’s especially celebrated by Alsatians. The bitterness of the beer quenches one’s thirst in between each salty bite of the sausage, thus requiring a second gulp. Even better than the chips and beer combo.
Blaye Côtes de Bordeaux appellation, Bordeaux, France
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