Sausages, Bologna

Lithuanian cooked bologna sausage with cheese inclusions from Biovela. 600g. Good hot from the pan or cold on rye bread.

Classic Doktorskaya boiled sausage in the traditional Retro recipe. Made by Germes in Latvia from pork, beef, eggs and milk. 800g loaf.

Classic Eastern European Doktorskaya boiled sausage in a handy 500 g format. Made with 69% pork by Germes Latvia, sold under the 3 Little Pigs label. Mild, clean flavour — ideal for sandwiches on rye bread or pan-fried rounds. Contains mustard.

Classic boiled Doctor's sausage (Doktorskaya) from Germes, Latvia. Made from pork and beef with egg and milk. Ready to slice — ideal with rye bread or in soups. 800 g.

Classic Eastern European cooked sausage — pork and beef with back-fat pieces, seasoned with black pepper and nutmeg. Made in Germany by 3 Little Pigs, 850g.

Tender cooked pork frankfurters by Biovela, Lithuania. Ready in 3 minutes — boil, fry or grill. 730 g.

Sokolow cooked sausage with pork and veal in the classic Central European breakfast tradition. Mild, smooth texture — ready to slice, pan-fry, or serve cold with rye bread. 700g.

Fully cooked Polish cocktail franks made from pork and beef. Boil, microwave or grill — ready in minutes. 650g.

Hot-smoked pork sausages with cheese, 400 g. Grill, fry, or enjoy cold. Ready to eat.

Premium cooked frankfurters from Klaipėdos Mėsinė, Lithuania. Made with pork and beef, no flavour enhancers (E621). Ready in minutes — boil, fry, or grill.

Classic Lithuanian cooked small sausages from Krekenavos. Fine-ground pork and chicken with a mild smoking flavour. Ready in 10 minutes — boil, fry, or grill. 700g.

Classic Lithuanian milky cooked frankfurters. Fully cooked — heat in 3–4 minutes. Tender, smooth, lightly seasoned. 260 g.

Lithuanian classic boiled sausage from Krekenavos. Made from pork and beef, in a net casing. Smooth texture, mild flavour — great for sandwiches or pan-fried.

Biovela Biovelos hot-smoked pork frankfurters from Lithuania. Firm texture, lightly smoky flavour. Pan-fry, grill, or heat in water. 570 g.

Latvian Doktora desa from Nākotne — the classic Soviet boiled "doctor’s" sausage. Mild, milky-pink, ready to slice. 330 g.

Nākotne Favorite Tea Sausage (Čajnaja desa) — the everyday Soviet-style boiled sausage, milder and softer than Doctor’s. 500 g.

Children's frankfurters from Latvia by Nakotne, made with at least 70% quality meat. Mild flavour, tender texture — ready in 5–7 minutes boiled or pan-fried. Product of the Year 2018.

Classic Lithuanian cooked milk-style sausage from Krekenavos — smooth, mildly seasoned, made with pork, beef and dry milk. Excellent sliced cold or pan-fried. ~1 kg.

Lackmann Aromatno-Kopchenaya Doctor's Sausage — a classic Eastern European boiled sausage with aromatic smoking, made in Germany to the traditional recipe. 700g.

Lackmann Doktorskaja Sabawa is a classic German-made Doktorskaya-style cooked sausage, mild and finely textured. Heat in hot water or serve cold — ideal sliced on rye bread with mustard.

Classic Lithuanian cooked milk sausage by Nakotne, 330 g. Mild flavour, smooth texture — slice cold or warm through in a pan.

Polish cooked sausage with paprika, finely textured and mildly flavoured. Ready to eat. 900g.

Cooked sausage from Rokiškio Mėsinė, Lithuania. Pork and chicken with classic spices, 500 g. Slice cold or pan-fry — good with rye bread and mustard.

Sokolow Doktorska is a classic Polish cooked sausage — finely minced pork and chicken, mildly seasoned, smooth-textured. 0.9 kg whole piece, ideal for thin-sliced sandwiches or cold-cut platters.

Classic Latvian cooked milk-blend sausage by Germes. High pork content, smooth fine-ground texture. Serve cold on rye bread or lightly fried for breakfast. 800g.

Cooked and lightly smoked Polish garlic sausage by Sokołów. Seasoned generously with garlic — enjoy cold in slices with rye bread and mustard, or pan-fried. 400 g.

Lithuanian doctor's sausage by Krekenavos — finely minced pork and beef, gently cooked, ~1 kg whole sausage. Slice cold or warm through.

Smooth Lithuanian Doctor's boiled sausage with melting cheese pieces — slices cleanly, pan-fries well. Nakotne, 500 g.

Classic Latvian cooked pork sausage from RGK (Rezekne Meat Factory). Mild seasoning, smooth texture. Great for sandwiches and cold platters. 450g.

Cooked pork sausage from Latvia by RGK (Rezekne Meat Factory). Mild and smooth — serve hot or cold with rye bread and mustard.

Semi-smoked pork sausage from Latvia by Germes. Mild flavour with a distinct light smoke — ideal for sandwiches, cold platters, and pan-frying. 500g.

Smoked and cooked Polish pork sausage with bold garlic flavour. Pan-fry, grill, or serve cold with rye bread and mustard. 400g.

Hot smoked pork sausages with a deep hardwood flavour. Sold per ±1.3 kg. Ideal for grilling, frying or serving at room temperature.

Hot-smoked pork and beef sausages from Krekenavos, Lithuania. Bold smoke, firm bite — ideal on the grill or sliced cold. 500 g.

Krekenavos Kabanosy Dužgės — thin, slow-dried Lithuanian pork sausages with a mild smoke note. A classic Baltic snack, 100 g.

Lithuanian hunter’s-style hot-smoked pork & beef snack sausages from Krekenavos agrofirma. Firm, lightly spiced and deeply smoky — serve cold sliced or warmed through. 600 g family pack.

Hot-smoked hunter's sausages from Mažeikių Mėsinė, Lithuania. Coarsely ground pork with garlic and spices in natural casing, smoked to a deep amber finish. Ready to eat or briefly pan-fried.

Mazeikiu Mesine Medziotoju (Hunter's-style) hot-smoked sausages from Lithuania, 200g. A robust pork-and-beef snack pack, seasoned with garlic, black pepper and juniper, then smoked over hardwood to a deep mahogany finish. Firm bite, ready to eat.

Hot smoked sausages from RGK, Latvia. Dense, richly smoked and ready to eat from the pack or warmed briefly on a grill. 300g.

Hot-smoked pork and cheese sausages from RGK, Latvia. Firm, smoky bite. Ready to eat or heat on a grill or pan. 440 g.

Bite-sized hot-smoked sausages from RGK, Rēzekne Meat Factory, Latvia. Ready to eat — serve cold, warm, or with mustard and rye bread. Net weight 240 g.

Hot-smoked hunter's sausages — pork and beef with garlic and alder smoke. Ready to eat, excellent grilled or pan-fried. ±900 g.

Village-style cooked pork sausage from Lithuania. Firm, well-seasoned with garlic and spices. Slice cold, fry, or grill — ideal with rye bread and mustard. 300 g.

Lithuanian home-style cooked sausage from Nakotne — mildly seasoned with garlic and spices, soft sliceable texture. Good cold on rye bread or briefly fried.

Biovela Klasikinis Saliamis, 200g — a Lithuanian cold-smoked, dry-cured classic salami. Finely chopped pork and lardons give a monolithic lean-meat pattern with evenly distributed flecks of fat; gently smoked, then matured for the deep, savoury bite that has made it a staple of the Baltic deli counter.

A traditional Eastern-European roasted meatloaf (myasnoj rulet), 500g. Pork and beef ground with garlic, pepper and a touch of breadcrumb binding, then oven-roasted to a deep, savoury crust. Sliceable, ready to eat or warm.

Germes Sosiski Extra — Latvian Extra-grade cooked sausages made with pork and beef. Ready to boil, pan-fry or grill. 1 kg pack.

Germes Extra Sardelki — thick, juicy boiled pork sausages from Latvia, ±1.3 kg catering pack. Ready in minutes: boil, pan-fry or grill. Serve with rye bread and mustard.

Smoked pork sausage in the traditional Lithuanian homemade style (Naminė) by Petro Mėsinė. Cold-smoked over hardwood, coarse-cut with garlic and black pepper. Approx. 500 g.

Classic canned liver pate, 300g — a smooth, spreadable pantry staple for sandwiches, toast and quick snacks.

Hot-smoked chicken roulade from Latvia. Firm, sliceable, and lightly smoky — ideal for open sandwiches or a charcuterie board. 400 g.

Semi-smoked Krakow-style sausage from Nakotne, Lithuania. Made with pork and beef, seasoned with garlic and warming spices, lightly smoked. 360g.

Classic Latvian cooked chicken sausage by KEKAVA. Tender white chicken meat, mild spice blend. Great sliced cold or pan-warmed with rye bread.

Classic cooked chicken sausage with egg by KEKAVA, Latvia's leading poultry producer. Smooth texture, mild flavour. 400g.

Hot-smoked chicken roulade with garlic — tender breast and thigh meat rolled and gently smoked over hardwood. Slices clean, carries a warm garlic aroma and a quiet whisper of smoke, ready for sandwiches, salads and platters.

Cooked small sausages from Klaipėdos Mėsinė, Lithuania. Tender pork sardeles, ideal for frying, grilling or boiling. 540 g.

Lithuanian lightly smoked boiled sausage with beef and pork, 550 g. Vigesta.

Fine-ground cooked Doctor's sausage from Krekenavos, Lithuania. Made from pork and beef, gently spiced. Ready to slice — great with rye bread. 340g.

Lithuanian cooked sausage from Krekenavos. Mild and gently seasoned, the 1000 g loaf slices cleanly and works equally well cold, pan-fried, or added to soup. Produced in Kedainiai since 1957.

Lackmann's German take on the classic Doktorskaya — fine-emulsified pork sausage with egg, dried milk and gentle spicing. Soft texture, mild flavour, ready to slice. 800 g.

Classic Latvian cooked sausage with a smooth, fine-ground texture. Perfect for slicing onto rye bread, toast, or crispbreads. 750 g.

Latvian gourmet Doctor's boiled sausage from Adazi — premium pork-and-beef blend, extra-smooth texture, 350 g

Latvian cooked sausage with pork, chicken and pork tongue, made by RGK in Rēzekne. Ready to eat or pan-fry. 400 g.

Hot-smoked hunter sausages from Denmark. Firm bite, rich pork flavour, bold spice — great grilled or sliced cold. 520 g.

Tender Lithuanian boiled sausage made to the classic Daktariska (Doctor’s) recipe — pork and beef with dry milk and egg for a mild, slightly creamy flavour. 450 g.

Classic cooked sausage made from a blend of chicken and turkey meat. Light and tender — good warm or cold, in sandwiches or alongside boiled potatoes.

Vigesta blood sausage (~800g) from Lithuania — made with pork blood, barley groats, marjoram and black pepper. Pan-fry and serve with lingonberry jam.

Klaipedos Maistas Extra Daktariska — a premium Lithuanian cooked sausage made from quality pork and beef. Mild, clean flavour with a tender bite. 600 g.

Lithuanian Daktariška cooked sausage with whole-muscle ham pieces from Klaipėdos Maistas. Mild pork and beef base, traditional recipe. Slice cold or warm in a pan — pairs with rye bread and mustard.

Boiled sausages with 90% pork content, from Klaipėdos Mėsinė (Lithuania). Heat in water or pan-fry — ideal with rye bread and mustard. 260 g.

Cooked Doctor's sausage with egg from Latvian producer Adazi. Finely ground, mild, silky texture. Ready to slice, fry, or warm. 400g.

Lackmann's Lackmannka Doktorskaja — a classic German-made cooked sausage to the traditional Doktorskaya recipe. Finely emulsified pork, mild spices, smooth texture. 750g.

Classic Latvian cooked milk sausage from RGK (Rēzekne). Mild and tender — enjoy cold with rye bread or heat through in minutes. Net weight: 450 g.

Vigesta lightly smoked boiled sausage with tender chicken loin pieces. Made in Lithuania, 550 g. Serve cold on rye bread or pan-fry until golden.

Classic Latvian cooked sausage in the Doktorskaya style, made with beef for a richer flavour. Ready to eat or pan-fried. 450 g.

Lithuanian cooked Doctor sausage by DELIKATESAS, made since 1937. Natural recipe with pork, natural spices and no artificial additives. 600 g.

Hunter’s grill sausages from Rīgas Miesnieks, Latvia. Made with 69% pork and a bold spice blend in beef collagen casing. Grill for 8–10 minutes. 300g.

Classic Latvian Doktora-style frankfurters from Rigas Miesnieks. Tender, mildly spiced pork sausages — boil, fry or grill in minutes. 500 g.

Classic retro-recipe cooked sausages, 250g. Ready to boil, pan-fry, or grill.

Classic Lithuanian cooked doctor sausage from DELIKATESAS Skonio Kalvė range — made without artificial E additives. Tender and lightly seasoned, 400g.

DELIKATESAS boiled Doctor's sausage with pork fat inclusions. Smooth, mild and satisfying — sliced on rye or pan-fried. Made in Lithuania. 500 g.

Hot smoked pork sausages from the Skonio Kalvė range by DELIKATESAS, Lithuania. Firm casing, juicy interior, rich smoky character. 300g.

Tender Lithuanian milk sausages by Biovela — made with pork, chicken and dried milk, ready-cooked and easy to prepare. Great for boiling, pan-frying or grilling. ~800 g.

Krekenavos Pasaka small cooked sausages, 260 g — gentle, mild frankfurters from Lithuania's children's Pasaka range. Ready in minutes: boil, fry or microwave and serve with rye bread or mashed potato.

Premium chicken aspic from Lithuania. Whole-muscle chicken pieces set in a clear natural jelly. Serve cold with mustard and rye bread. 550 g.

Whole cooked beef tongue, sold by approximate weight (~600 g) — slice thin and serve cold with horseradish or mustard, layer on rye bread, or chop into the classic Russian salad with tongue.