This long, thin cured sausage is similar to Göttinger Feldkieker, but the two differ in shape and weight. To produce Göttinger stracke, fresh pork (shoulder, leg, and belly) is minced and combined with salt, pepper, coriander, nutmeg, and garlic.
A small amount of sugar, yeast, and rum is also added to the minced meat. The sugars ensure that the sausage matures long enough, and the pH lowers gradually with aging so the sausage does not taste sour. Göttinger stracke is packaged in thin, straight casings and it's left to mature for about four weeks before consumption.