Hermann Wurst Haus Wins Big at the Missouri Association of Meat Processors Convention and Hermann’s Wurstfest Competition

Posted by Patty Held on 22nd Mar 2016

The Hermann Wurst Haus recently won prestigious awards for their artisan, hand crafted smoked and fresh sausages at the Missouri Association of Meat Processors 77th annual convention in Columbia, Missouri on Saturday March 5th and this past weekend at Hermann’s annual Wurstfest.

The MAMP convention, one of the largest meat processor events in the United Sates, represents over 115 meat processors of all sizes. Attendees attend seminars, a 75 booth trade show and a sausage, ham, bacon competition to select the ‘Best of the Wurst”. Entries are judged by a panel of academia, professional sausage makers and student grad students.

Hermann Wurst Haus won the coveted Taste of Missouri Award for the second year in a row, at the annual MAMP Competition. Professional sausage makers from all over the state blind taste test sausage products and vote for their favorite entry. Hermann Wurst Haus won with their Summer Sausage with Cheddar Cheese and Jalapenos. The award is sponsored by Agri-Missouri.

The Hermann Wurst Haus received Grand Champion for Dry Cured Bacon, Reserve Grand Champion for Bacon Stuffed Apple Sausage and Venison Summer Sausage, Reserve Champion for Peppered Gorgonzola German Bologna, and Champion for Peppered Venison Bologna.

The Hermann Area Chamber of Commerce sponsored the 37th Annual Wurstfest Competition, a statewide contest among gourmet sausage makers, on March 19.

Hermann Wurst Haus received eleven awards including two Grand Champion awards for Traditional Sommer Sausage and BBQ Smoked Jerky; six Reserve Grand Champion awards for Exotic Sausage (Peppered Gorgonzola German Bologna), Leberwurst (Liverwurst)SchwartenmagenItalian Sausage, Smoked Jerky (Restructured), and Beef Summer Sausage; three Champion awards for Blutwurst (Blood Sausage)Fresh Bratwurst (Wurst Haus Original) and Country Style Pork Sausage.

This prestigious event attracts amateur and professional sausage makers from throughout Missouri, Illinois and Indiana. Judges evaluated 210 entries in 24 professional and amateur categories.

This year’s winners were determined by a panel of ten celebrity and professional judges.

More than 2,000 visitors attended this year’s event held at the Hermannhof Hofgarten, the Hermann Wagon Works, and Stone Hill Winery. Visitors sampled the various gourmet sausages from ten sausage venders. German music and the Wurstjaeger dancers were enjoyed by all.