Spiced pork and beef sausages — Liechtenstein's beloved charcuterie specialty.
Fleischknack are traditional Liechtensteiner sausages made from a blend of pork and beef, flavored with garlic, pepper, and subtle spices, then smoked lightly. They're served grilled or boiled with crusty bread, sauerkraut, and strong mustard. These sausages are a point of pride in Liechtenstein's food culture and a staple of Alpine charcuterie boards.
Serves 4
Combine ground pork, beef, salt, pepper, garlic, nutmeg, and marjoram. Mix gently until just combined.
Using a sausage stuffer, fill casings evenly, being careful not to overstuff. Tie off both ends.
Refrigerate sausages for at least 4 hours (or overnight) to let flavors meld.
Grill over medium heat for 12-15 minutes, turning occasionally, until cooked through. Or simmer in water for 20 minutes then briefly grill for color.
Keep everything cold when mixing and stuffing.
Don't pack casings too tightly or they'll burst during cooking.
A light smoke enhances authentic flavor — cold smoke if possible.
Add fresh herbs like oregano or thyme
Include a splash of white wine in the mixture
Make smaller 'cocktail' versions
Refrigerate for 3 days or freeze for 2 months.
Fleischknack reflects Liechtenstein's Alpine heritage and proximity to Switzerland and Austria, where sausage-making traditions are deeply rooted.
Yes, from specialty butchers. Soak them in water before use.
Use a pastry bag fitted with a large plain tip, or shape into patties instead.
Per serving · 4 servings total
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