🥨 How to Prepare Our German Classics

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A breakfast tradition — best enjoyed before noon!

How to prepare:

• Heat water to around 70–75°C (not boiling!)
• Place the sausages in the hot water and let them sit for 10–15 minutes
• Do not boil, as this will cause the sausages to split
• Serve traditionally with sweet mustard and a giant pretzel
   

Pro Tip: Don’t eat the casing – cut or “zuzeln” the sausage like a local!

Comes in a package of 3 - R60

Hearty, warm, and perfect for lunch or a snack.

How to prepare:

• Whole piece: Defrost over night in the fridge. Bake in the oven at 200 - 230 °C 45 Minutes
• Sliced: Pan-fry lightly on both sides until golden
   

Serve in a bread roll with mustard or alongside a pretzel.

Comes in a 850g bake at home tin - R115

Germany’s answer to ravioli — hearty and versatile!

How to prepare:

• Simmer in lightly salted water or broth/ stock for 10 minutes and eat as soup :)
• Or slice and pan-fry with a little butter and onions. (You can of course also pan-fry the whole - depends on your space)
   

Serve in broth as soup, fried with a green salad, or fried and topped with a sunny side up egg — delicious in every form.

One package contains 5 big ones - R85

We stock the famous Händlmaier’s Bavarian sweet mustard — the perfect companion for Weißwurst and Leberkäse.