Schaller & Weber Knackwurst. U.S. Inspected and passed by Department of Agriculture Est. 5374. Traditional German sausage smoked over natural hardwood. From the recipe books of: Hand stuffed in New York City. EST'D 1937. From the house of quality. Shorter than many other German sausages, the knackwurst is great in pea soup or paired with our brat on a traditional wurstplatte. In 1937 Ferdinand Schaller & Tony Weber opened a small butcher shop on Manhattan's Upper East Side. Quality was held in the highest regard, the customers demanded it. That tradition of quality continues today; choice meats, only the finest spices, and natural hardwood smoke. Schaller & Weber. It's what tradition tastes like. schallerweber.com.