Ringwurst (Ring Bologna in English) also called Fleischwurst, is made of Pork and Beef. It contains no extenders or fillers. Tastes like it came from your Butcher in Germany!

Ready to eat and delicious on bread! Dice and add to your German Potato Salad, Fleisch Salat, or your favorite soup. Can also be served hot - its full flavor emerges when heated or grilled. Remove the peel, grill, cut into 1/4 inch slices after heating, and serve on a sandwich.
NET WT. approximately 12 OZ

Always remove the outer peel (casing) before serving, whether hot or cold.

Made in the USA. USDA Inspected - EST 5374

Stiglmeier's Leberkaese comes in a two (2) pound loaf made from cooked Beef & Pork. Excellent for lunch. Simply cut 1/2 to 1 inch thick slices and fry in a pan with sliced onions (and some Double-Smoked Bacon from Schaller & Weber). In Bavaria, Leberkäse is also typically pan-fried with a fried egg on top and potato salad on the side. This loaf is precooked, so you can defrost and serve cold. Children love the mild flavor. If frozen, allow to defrost for 2 to 3 days in your refrigerator. Keep in refrigerator for not more than 2 weeks before consuming. One loaf is approximately 6 1/2 inches long, 2 inches high and 3 3/4 inches thick.
NET WT. approximately 2 Pounds

Made in the USA - USDA Nr. EST. 15845

Slowly smoked with natural wood smoke, Stiglmeier's Mettwurst (also called Tea Sausage Spread) is of a fine consistency (rather than coarse) with a very smokey flavor. Made from a mixture of Pork and Beef, it's got paprika and a little garlic added. Ready-to-Eat, this spread is served cold on rye bread or on toasted whole wheat bread. We prefer it on our very own Paul's Bauernbrot. Each chub measures approximately 6 inches long and 1 inche wide. Keep refrigerated for up to three (3) weeks; can be frozen.
NET WT. approximately 8 OZ.

Ingredients: pork, beef, salt, paprika, spices, sugar, monosodium glutamate, natural smoke flavoring, garlic, sodium erythorbate, dextrose, sodium nitrite.

Made in the USA - USDA Nr. EST. 15845

This popular, cured meat spread is prized for its smoky flavor and spreadable consistency. According to Chef Lothar of Restaurant Lachswehr in Germany, which is famous for it's wursts, including teewurst or teawurst, the name Teewurst comes from the time of day it was usually eaten, "Teatime." It is a spread that has a lot in common with Mettwurst, a German variation of Salami, but just made finer as a spread.

This ready-to-spread treat is perfect served open-faced on hearty German bread. For a great appetizer spread it on pumpernickle rounds or on whole wheat bread, cut into bite-sized shapes.
This product is also available in a coarse texture. Each is made with pork and beef.

USDA Inspected - EST 5374