We produce both fresh and hickory-smoked German sausages, such as Bratwurst, Knackwurst, Weisswurst, Mettwurst, Bockwurst and many (40 plus flavors) gourmet bratwurst. We even have Italian and Mexican sausages such as Sweet Italian Bratwurst and Mexican-style Chorizo, Cajun favorites are Boudin Sausage and Jambalaya Bratwurst. You will find our more traditional German Wurst here - head over to Wurstmeister Mike's Artisan Brats for even more options. Check our store often, because Wurstmeister Mike is busy creating new flavors everyday!
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We offer 5 pack, 10 pack and 15 pack bratwurst options in our online store. You choose flavors from our list of 47 different bratwurst flavors. We also feature a Brat of the Month special, 5 packages of bratwurst for $42.99 plus shipping. The 5 Bratwurst flavors change monthly.
Our Bratwurst and Breakfast links are sold by weight; bratwurst is sold in 14 oz. packages, with 4 links/package except Currywurst, which has 3 links plus sauce/package. Our Maple Blueberry Breakfast Sausage and Maple Breakfast Sausage are sold in 12 oz. packages, with 12 - 1 oz. sausages/package. Our Hickory Smoked Wieners are packaged 8 franks/15 oz. package. Our Gourmet Style Frankfurters are packaged 4 franks/14 oz. package.
Fresh bratwurst requires cooking by grilling, baking or boiling. Hickory-smoked, which is pre-cooked just requires heating. You can do that anyway you like; grilling, baking, boiling….heck, you can even microwave them. Reheating means warm to the touch; you can accomplish this by microwaving for 55 seconds, heating in the oven for 4 minutes or grilling for 6 minutes. Remember, warm to the touch and the hickory-smoked fully cooked flavors are done. Get creative with our bratwurst and sausages by slicing them up for a pizza topping, mix into your favorite pasta recipe or even add them to soups and salads. The possibilities are endless. See More Cooking Tips here and Recipes using Sausage and Bratwurst here.
What’s the difference between German Bratwurst, Knackwurst and Weisswurst?
Bratwurst is usually a course ground sausage that can be all pork, all beef, bison, venison, veal, lamb or a combination of these. Flavors can be as different as people, usually though, salt, pepper, sugar, nutmeg, mace, garlic and onion are common ingredients. Different flavors for different folks, that’s why Wurstmeister Mike makes 46 flavors and counting.
Wurst Haus favorites:
Knackwurst is a German/European style of sausage. Ground seasoned and smoked in a natural casing to create a knocking sound (bite) when eaten, the natural casing will snap. Great with kraut, red cabbage, potato soup, or just on a pretzel bun with German mustard.
Weisswurst is another German/European type of sausage, ground finely and cooked in water to give its white appearance. Fresh leeks are added to the Weisswurst to further set it apart from other wursts.
If you are looking for German Specialty Meats such as Braunschweiger, Head Cheese, Blood Sausage and German Bologna, Wurstmeister Mike is well known for these favorites too. He uses Old-World methods and traditional recipes to make these hard to find German specialties. See Specialty German Meats here.