traditional - regional - delicious
The Brennecke company in Liebenburg has been producing sausage specialties since 1848. In order to continue to guarantee the good quality of the sausage, master butcher Claus Brennecke began to rebuild the sausage production in Liebenburg-Lewe with its own slaughterhouse in 1999. By slaughtering the pigs himself and transporting them in short distances, the quality of the meat is influenced right from the first stage of sausage production. The beef and pork is sourced from farms in the region or from Mahner's own free-range farm.
"Our fresh sausage is produced every day according to classic recipes that have been carefully adapted to the taste of the times. Our red sausage, which is traditionally made using only fresh blood from our own slaughter, is particularly good."
The freshness advantage resulting from the production of small quantities benefits not only customers in Liebenburg-Lewe, but also the regional consumer markets and Mr. Wujec's weekly market stall in Goslar.
"For me, a sausage has to taste good! For that, we need tasty meat, selected spices and good craftsmanship. That's what I stand for with my name." Claus Brennecke
The following products have been awarded the "Typisch Harz" regional brand:
- Hausmacher Mettwurst in a ring
- Knackwurst fresh & smoked
- Hausmacher Leberwurst fine & coarse
- Delicatessen liver sausage
- Fresh onion mettwurst
- Head mettwurst in a ring
- Bauernsülze
- Hinkenteewurst
- Landmettwurst
- Hausmacher Rotwurst
- Zungenrotwurst
