Author: Antje Bauer

Blood sausage is a sliceable cooked sausage, also known as “Thüringer Rotwurst”, “Grützwurst”, “Zungenwurst” “Speckblutwurst,”or “Flönz” (in the Rhineland).
Blood sausages are cooked (Kochwurst) and contain chunks of lean meat, tongue, bacon, lard and offal from pork or beef in varying proportions, as well as rind and fresh blood.

Whether fruity, hearty or traditional, Hengstenberg brings the whole variety of sauerkraut to the table.

Herring in a sour marinade made from vinegar, cooking oil, onions, mustard seeds and bay leaves

Try these extra crunchy German gherkins preserved in vinegar and a shot of mild American Bourbon Whiskey. This provides a robust, aromatic flavor and deicious crunch. A fun gift and tasty appetizer.

German cuisine is famous for their pickled cucumbers, pickled onions sauerkraut, or red cabbage. No company is more synonymous with these German staples than Hengstenberg, founded in 1867 in Esslingen near Stuttgart.

Hengstenberg classic red cabbage is flavored but may be also further refined as desired. Our delicious red cabbage is vegan and without the addition of preservatives.