Class Offerings
Making Bacon, Sausage and Wurst classes
Learn How to Make Sausage!
Learn how to make sausage and more from the Wurstmeister himself. He will share the German tradition of sausage making, his secrets for making bacon, and how to butcher in his hands-on classes. Join the three-time hall of famer Wurstmeister Mike Sloan for these VIP events that are both informative and entertaining.
In each class, Wurstmeister Mike will show you the ropes and cover the important topics for the skill being taught. He will cover topics such as mixing and grinding techniques, ingredients, types of casings, safe handling, smoking and cooking times, and much more. Mike enthusiastically shares his passion and years of experience with his students.Â
All classes include a Wurst meal, 1 free drink ticket, a class personalized Hermann Wurst Haus washable apron, a Wurst Haus Goody Bag, and a 10% discount on in-store purchases that day (excludes liquor and any in-store specials). You will also take home 2-3 pounds of the product that you helped make in the Wurst Making, Makin Bacon, and Summer Sausage Making classes. From the Whole Pig Butchery class, we will send you home with approximately 20 pounds of pork cuts. Classes typically last 2-3 hours.
Perfect for corporate groups, family get-togethers, community college class trips, girlfriend’s getaways (that’s right girls), honeymooners, or a guy’s trip.
View the complete 2025 Class Schedule. All classes are held at our Hermann location.
Wurst Haus classes are a great gift idea for birthdays, anniversaries, and holidays!
HERMANN WURST HAUS
The Hermann Wurst Haus currently offers four different classes:
Learn How to Make the Best "Wursts"
Wurst Making 101 Class
Learn, hands-on, how to make sausage in the German tradition. Join three-time hall of fame Wurstmeister Mike Sloan for this VIP event that’s both informative and entertaining.
The class is designed for home sausage makers or wannabes! From those of you who have never ground meat in your life to those who are sausage maker extraordinaires but want to learn more. Many of you only make sausage once or twice a year and if it turns out that’s great, but if not, then you need to change something. You should only change one thing at a time, or you won’t know what you changed that you now like. So, you might make some undesirable sausage, or you might say to heck with it over the course of 4-5 years. By taking my classes you will go from zero to hero! Mike will share his everyday sausage making experience and cover topics such as:
- Mixing and Grinding Techniques
- Ingredients
- Types of casings
- Safe handling
- Smoking and cooking times
- And much more
2025 Wurst Making 101 Class Dates:
Hermann Location: Friday, Feb. 21 and Friday, Apr. 25, 5:00 PM
Classes typically last 2-3 hours.
Let's Make Some Bacon!
Makin' Bacon 101 Class
Learn, hands-on, the art of making bacon.  Wurstmeister Mike Sloan will share his expertise in how to make bacon and cover topics such as:
- Dry cured vs. wet cured
- Different flavors of bacon such as jalapeno, apple-wood smoked, Bourbon pepper, Mexican-style plus more
- Smoking times
- And much more
2025 Makin' Bacon Class Dates:
Hermann Location: Friday, Mar. 14 and Friday, May 16, 5:00 PM
Classes typically last 2-3 hours.
Let's Make Some Summer Sausage!
Summer Sausage Making With the Wurstmeister
Learn, hands-on, the German tradition of summer sausage making. Join three-time hall of fame Wurstmeister Mike Sloan for this VIP class where you will not only learn how to make sausage but also be entertained!
The class is designed for home sausage makers or wannabes! From those of you who have never ground meat in your life to those who are sausage maker extraordinaire but want to learn more. Many of you only make sausage once or twice a year and if it turns out that’s great, but if not, then you need to change something. You should only change one thing at a time, or you won’t know what you changed that you now like. So, you might make some undesirable sausage, or you might say to heck with it over the course of 4-5 years. By taking my classes you will go from zero to hero! Mike will share his everyday sausage making experience and cover topics such as:
- Cold smoked vs. hot smoked
- Natural fermentation vs. artificial fermentation
- Natural casings vs. collagen casings
- Safe handling
- And much more
2025 Summer Sausage Making Class Dates:
Hermann Location: Friday, Feb. 7 and Friday, April 11, 5:00 PM
Classes typically last 2-3 hours.
Learn the Art of Butchery
Whole Pig Butchery Class
Learn hands-on, the art of pig butchery, taught by three-time hall of fame butcher, Wurstmeister Mike Sloan. Class will be a limited number of people on a first-come, first-serve basis. This popular event is by reservation only and is guaranteed to be both informative and entertaining. Students will be involved in breaking down five sides of pork (approximately 600 lbs. dressed out) into chops, steaks, roasts, ribs, bacon, ham, jowl, lard, and sausage. Class will begin at 5 pm and last approximately 2-3 hours. You will also learn:
- Identify primal and retail cuts
- Learn where the cuts come from on the carcass
- How to prepare them
- Shelf life
- Preservation methods
- Packaging methods
2025 Whole Pig Butchery Class Dates:
Hermann Location: Friday, Mar. 7 and Friday, May 2, 5:00 PM
Classes typically last 2-3 hours.
