Thuringer Sausage — German Dry Cured

A proper Thuringer — no shortcuts, no apologies. Zick's version uses USDA pork and beef, carefully spiced, gently smoked, and air-dried for two months until the texture and flavor are exactly what they should be: firm, slightly tangy, smoky. Slice it thin for a board or eat it as-is. Made in Texas by people who've been perfecting this craft for over 40 years.