Wurstmeister Mike is passionate about making all kinds of sausage and bacon. Mike has been in the meat processing industry for more than 40 years. Over the course of Mike’s career he has won more than 350 national, state and regional awards; including 13 best of show honors. 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 Missouri Association of Meat Processors Hall of Fame.
Wurstmeister Mike has developed informative sausage and bacon making classes that are designed for the home sausage maker. If you want to learn hands-on (Yes, you will turn the crank!) from one of the best, register early, since classes fill up quickly.
The Hermann Wurst Haus offers three different classes for friends, couples, family get together, corporate groups,
girlfriends getaway, honeymooners and guys trip:
- Makin’ Bacon - Cover topics such as dry cured vs. wet cured, smoking times and different bacon flavors such as jalapeno, apple-wood smoked, Bourbon pepper, Mexican-style plus more. Read more
- Summer Sausage Making - Learn the difference between cold vs. hot smoked, natural fermentation vs.artificial fermentation, natural casings vs. collagen casings and safe handling. Read more
- Wurst Making – Cover topics such as mixing and grinding techniques, ingredients, types of casings, smoking and cooling times and more. Read more
In each class you will learn hands-on from two-time hall of famer Wurstmeister Mike Sloan. These VIP events are both informative and entertaining. Mike will show you the ropes and cover important topics for the skill being taught. The classes last approximately 2–2 ½ hours and include a wurst meal, a wurst, wine and beer tasting, 2 to 3 pounds of the product that you helped make, and a Wurst Haus Goody bag. Participants also receive a 10% discount on in-store purchases that day.
Classes are by reservation only. The cost is $59 paid in advance and is non-refundable. If you must cancel a class, you will be allowed to take another class on a future date. Class size is limited to 16 students, so RSVP early as the classes fill up quickly. Reserve your spot online here or by calling (573) 486-2266.
2015 Schedule for upcoming classes:
January 17 – Summer Sausage Making 101 Class, Saturday, 10 am & 2 pm - Both classes filled!
February 13 – Valentine Special – Makin’ Bacon With Your Honey 101 Class, Friday 7 pm Register Now!
February 28 – Makin' Bacon 101 Class, Saturday, 10 am & 2 pm Register Now!
March 13 – Wurst Making 101 Class, Friday, 7 pm Register Now!
April 4 – Wurst Making 101 Class, Saturday, 10 am & 2 pm Register Now!
May 23 – Makin' Bacon 101 Class, Saturday, 10 am & 2 pm Register Now!
August 15 – Wurst Making 101 Class, Saturday, 10 am & 2 pm Register Now!
September 12 – Wurst Making 101 Class, Saturday, 10 am & 2 pm Register Now!
November 6 – Summer Sausage Making 101 Class, Friday, 7 pm Register Now!