They are less expensive than most other sausages in Germany. They can be used for Currywurst (as they sometimes are in Berlin), or served with mustard and bread.
To make them, the meat is finely diced. Spices and Nitrite pickling salt added, along with ice, then the mixture is stuffed into intestine casings about 1 ½ inches (3 ½ cm) wide.
The sausages are then hot smoked by the maker.
To serve, simmer in hot water.
In German, “Dampf” means “steam”; “wurst” means “sausage”.