Truffle is usually associated with pasta, risotto and scrambled eggs — dishes, in other words, that are calm and rich enough to carry a delicate aroma. At first glance, sausage doesn’t fit into that line-up. In fact it works well, because pork has the same quality: enough fat to bind aroma, and restrained basic seasoning.
We stock two sausages with truffle. They are related in flavour but completely different in every other respect — and for ordering and cooking, that matters more than the flavour.
The one rule that applies to both
Fry over a medium heat, not too hot. Truffle aroma compounds are volatile; at high heat they vanish into the kitchen air, leaving you with a perfectly ordinary sausage. Medium heat has the added benefit of keeping the sausage juicy instead of bursting its skin.
Truffle Knackwurst: dried, no cold chain
The truffle Knackwurst is a dried pork sausage with summer truffle (Tuber aestivum) and truffle flavouring. Here the truffle isn’t a note on top but part of the sausage meat itself — when you cut it, you can see the dark inclusions in the pale filling.
Two ways to enjoy it:
- Warm. Fry in a pan over a medium heat. Serve with mashed potato, sauerkraut, lentils or beans.
- Cold. In thin slices on good bread or on a charcuterie board. The thinner it is sliced, the more clearly the truffle aroma comes through — the same logic as shaving truffle.
Because it is dried, it needs no cold chain and travels as a normal parcel. Once cut, keep it wrapped in paper in the fridge — not in cling film, which makes it sweat.
Rostbratwurst with truffle: chilled, in the same box as fresh truffle
The Rostbratwurst with truffle is a bratwurst, not a cured sausage. It is made by the Deutsches Bratwurstmuseum (German Bratwurst Museum) in Mühlhausen; the truffle flavouring comes from us.
It is stored frozen and shipped chilled by express. After delivery, keep it at no more than +7 °C and use within seven days.
Cook in a pan or on the grill over a medium heat. Don’t prick it: what runs out is the fat that carries the aroma.
The practical point when ordering
Chilled shipping is charged once per order, not per item. If you order fresh truffle and the Rostbratwurst together, you only pay for the cool box once — both go out in the same polystyrene box with ice packs.
Fresh truffle is shipped Tuesday to Thursday. The Knackwurst is independent of this and travels unchilled; with mixed orders, the two shipping methods are shown separately in the basket.
What goes with it
Both sausages suit calm side dishes: mashed potato, sauerkraut, lentils, good bread. Strong mustard or chilli sauces mask the truffle — the same rule as with pasta and risotto: the more restrained the surroundings, the clearer the truffle.
On a cold platter, truffle carpaccio and truffle honey go well alongside; the honey works especially well with a strong cheese on the same board.
You’ll find both sausages under Salame and Salami. How to keep fresh truffle until you use it is explained in How to store truffles.