Product advantages at a glance

• Meat base: regional pork – known for its fine marbling and exceptional juiciness
• Format: XXL caliber – approx. 180 g per sausage (4-pack ≈ 720 g)
• Type: Cooked sausage, hot smoked – classic Berlin Bockwurst with a spicy smoky note
• Origin: Berlin/Brandenburg region, handcrafted
• Cooperation: Co-creation with 030 BBQ, the postcode for your grilling pleasure.
• Preparation: Water bath (70–80 °C, 5–10 min.) or grill (indirect, 8–10 min.)
• Palate: Mildly spicy, with a subtle smokiness and buttery juiciness
• Perfect for: Barbecues, parties, street food, football nights, or simply a big appetite
• Delivery: Vacuum-packed & chilled – fresh to your doorstep

The Berlin steam belt – tradition in XXL format

There are sausages – and then there's the Dampfriemen. The name says it all: robust in appearance, juicy in bite, with a texture that impresses even seasoned grill masters. This XXL Bockwurst is made from the finest Duroc pork, whose fine marbling and higher intramuscular fat content give it that unmistakably tender and juicy bite. Finely minced according to traditional sausage-making methods, seasoned with pepper, paprika, ginger, mace, and coriander, and then hot-smoked over beechwood – this is how the authentic Berlin classic with a modern twist is created.

The idea originated from a typically Berlin blend of humor and craftsmanship: Our customers wanted a sausage that not only filled their stomachs but also told stories. Fleischer & Koch brought the concept to life with traditional craftsmanship – a wink, plenty of smoke, and even more flavor. The result: a party sausage that doesn't need to hide its light under a bushel – but rather sits proudly on the grill.

Whether eaten plain with mustard, with curry sauce and fries, or sliced ​​in a stew – the XXL Bockwurst is perfect for any occasion. It's especially popular at barbecues, where its high meat content and delicate smoking flavor make it a meal in itself, even without any side dishes. And for those who prefer the classic approach: Berliners recommend slowly heating the sausage in a water bath at 75°C – this keeps the skin crisp and the juices where they belong: inside.

A light lager, a strong bock, or a young Riesling make excellent beverage pairings. For those who prefer regional specialties, a Berliner Helles is a great choice – after all, a beer is part of the experience. And because sharing is even better: simply grill several steamed sausages, invite friends over, and let the taste of Berlin shine.

Order now and experience the taste of Berlin!

Get the original Berlin Dampfriemen from Fleischer & der Koch, the XXL Bockwurst that all of Berlin is talking about. Juicy, robust, full of character – and guaranteed to be a highlight at any grill or buffet. Order it conveniently online now from Fleischer & Koch and experience the taste of authentic Berlin sausage culture in a modern BBQ style. Whether it's a party, a night at the stadium, or a weekend barbecue – this sausage has real substance. Literally.

Your questions about the product and our answers!

What makes the Duroc Bockwurst so special – and can you really taste it?

Yes, absolutely! Duroc pigs are known for their fine marbling, meaning small veins of fat within the muscle meat that melt when heated, ensuring juiciness. This keeps the XXL Bockwurst exceptionally tender and flavorful, even after grilling or heating in a water bath. The taste is more rounded, almost buttery, with a subtle sweetness that perfectly complements the savory spices and mild smoke. Anyone who has tasted it will immediately recognize the difference – this isn't an industrial sausage, but genuine artisanal quality.

How do I properly heat an XXL Bockwurst in a water bath without it bursting?

The most important tip: Don't boil! The ideal temperature is between 70 and 80 °C. Simply heat water until small bubbles form, remove the pot from the heat, and let the sausages steep for 5–10 minutes. This keeps the skin elastic and the sausage meat juicy. If you're preparing several sausages, add them one after the other to maintain a consistent temperature. Alternatively, you can keep them warm in a heatproof dish at around 75 °C in the oven – ideal for buffets or parties.

Are steam belts also suitable for grilling – and what temperature is optimal?

Yes, it's even made for that! The best way to grill it is indirectly, over medium heat (around 160–180 °C) for 8–10 minutes, turning it regularly. At the end, briefly place it directly over the flame – this gives it the typical golden-brown color and a light smoky aroma. Tip: Don't cut into the skin, otherwise the juices will escape. A sausage tong (not a skewer!) helps keep the skin intact. This way, it stays crisp and the flavor is pure.