Success for the Sloan’s has been sweet and long-lived. Mike’s career began at a young age at his parents meat processing business in Swiss, MO. This is where he perfected his skills and recipes, working his way to the president and operating manager of his family’s business, Swiss Meats & Sausage Company.
In June 2011, Mike & Lynette ventured out on their own; purchasing an old auto parts store in downtown, historic Hermann, MO.
With the help of friends and contractors, they began renovating immediately and opened the doors to the Hermann Wurst Haus in only 75 days.
Today Mike and Lynette are living and breathing their true passion, owning their own business where they are creating award-winning bratwurst and sausages for everyone to enjoy.
There have been a lot of highlights in Wurst Haus History. Here are a few of the more notable moments:
The building at 234 East First St. in downtown historic Hermann, formerly known as NAPA-Fritz Auto Parts, is purchased by Mike and Lynette Sloan. Hermann Wurst Haus opens on September 1st, after a fast and furious construction phase with Wurstmeister Mike, Wurst wife Lynette, and two associates. Twenty two seats are available.
Hermann Wurst Haus wins its first ever awards for a meat and sausage competition, 14 awards in all! Mike is elected President of the American Association of Meat Processors at their annual convention in Minneapolis, MN. AAMP is the largest meat trade organization in North America, representing the mid to small sized processors. A nice honor for Mike and the Wurst Haus. New tables, inside seating and outdoor patio seating are added. The Wurst Haus now seats 90 people. Equipment is upgraded to keep up with demand.
More “Wurst” awards from the Wurstfest and MO Association of Meat Processors. Mike and Lynette attend the American Association of Meat Processors annual convention in Charleston, South Carolina. Mike presides over all meetings, awards and banquet. The Hermann Wurst Haus Online Store opens for business! Production of hand-crafted Wurst Haus beers begin; Butcher Block Lager, Golden Buck Ale, Wurstmeister Wheat and Steamboat Smoked Ale.
More awards for Wurst Haus from Wurstfest and the MO Association of Meat Processors. Wurstmeister Mike and Wurst wife Lynette attend the American Association of Meat Processors annual convention where Mike is recognized for his years of service to the association as President. First Sausage Making 101 Class is filled to over flow capacity with 44 students. Makin’ Bacon 101 Class sells out. Wurst Haus Crème Sodas and Root Beer is available by the draft cold mug. New high speed, computerized, automatic, form, fill, seal, packaging machine is ordered from Ultra Source in Kansas City, Mo. This one of a kind packaging machine is built specific for Wurst Haus to keep up with sausage demand. New Smokehaus arrives and put into place, old one is quickly sold. Hermann Wurst Haus featured story in Independent Meat Processor, a national trade publication. Editor Sam Gazadiak flies in from PA and spends about 5 hours at Wurst Haus, taking pictures and interviewing Wurstmeister Mike about his career and Wurst Haus. He tells Mike he (Sam) has been all over the U.S.A. writing meat stories and has never experienced anything like the Hermann Wurst Haus. Our first cover but not our last!
Many more awards won by Hermann Wurst Haus at the Missouri Association of Meat Processors, including the Best of Missouri Award for our snack sticks. Wurst Haus wins more awards at the Hermann Wurstfest including The Best Of Show for its Sweet Peppered Bison Bologna. Mike and Lynette attend and participate in American Association of Meat Processors convention in Springfield Illinois. Hermann Wurst Haus mascot arrives. Hermann the Bratwurst is a hit with customers, sidewalk traffic, parades, special in store events, and Amtrak train riders. Second new Smokehaus arrived. Another well written article on the Wurst Haus, called Venison Vittles, written by Jason Jenkins of Missouri Ruralist, featuring Wurstmeister Mike detailing deer hunting sausage making tips.
Big announcement, Hermann Wurst Haus enters and wins Gold, Silver, and Bronze in the first ever German Butchers Association IFFA contest, held in Madison Wisconsin. Hermann Wurst Haus is nominated and receives the U.S. Small Business Administration Rural Small Business Award for Eastern Missouri.
Hermann Wurst Haus received the Distinguished Small business Award form the Hermann Area Chamber of Commerce at the Gerald Engemann Memorial Awards Banquet, Thursday, Jan. 10.
Favorite Bratwurst: all of them.
Mike has been in the meat processing industry for more than 40 years. He began his career at his parents’ meat processing plant in Swiss, Missouri. At Swiss Meats and Sausage Company he worked his way up to president and operating manager. Mike and his wife, Lynette, ventured out on their own in June 2011. They opened the doors to their own business on September 1, 2011. The Hermann Wurst Haus is located in historic, downtown Hermann, Missouri. Mike has free rein at the Hermann Wurst Haus where he can showcase his expertise and creative bratwurst and sausage recipes.
Over the course of Mike’s career he has won more than 500 international, national, state and regional awards; including 14 best of show honors and 29 International awards from the German Butcher’s Assoc. in Frankfurt, Germany. He has served as as president of the American Association of Meat Processors (AAMP) and past treasurer. He has served as the chairperson for the Hermann Wurstfest for many years. He is a past president of the Missouri Association of Meat Processors (MAMP). Mike is also a two-time hall of famer; inducted into the Hermann Wurstfest Hall of Fame in 1997 and in 2012 he was inducted into the MAMP Hall of Fame.
In his free time Mike enjoys hiking in the woods, hunting and collecting antique sausage making equipment .
Favorite Bratwurst: Munich-Style Bratwurst
Doug’s background in engineering makes him the perfect office manager; he has a great eye for detail and keeps the Hermann Wurst Haus running smoothly. Doug wears many hats as the office manager including accounting, human resources and you never know when you’ll see him helping Mike with butchering or working behind the cash register in retail. Doug started working for the Hermann Wurst Haus in June 2011, where he assisted in the construction of the shop and setting up the business.
Doug is enthusiastic about the outdoors and spends his free time on his family farm where they do many types of native habitat restoration to increase the plant and animal diversity. He is an active member of Quail Forever Missouri River Valley Chapter and enjoys cedar woodworking.
Favorite Bratwurst: Jambalaya Bratwurst
Patrick is the son of Doug and Ruth Mallory from Paris, MO. He attended the University of Missouri, Columbia and obtained a Bachelor’s Degree in Agricultural Education. While at the university, Patrick worked in the UMC Meat Lab. He is passionate about making sausage and enjoys fishing, hunting and trapping.