Wurstmeister Mike uses Old-World methods and traditional recipes to make his award winning specialty German sausages that loyal customers have come to love. He selects the finest meats and spices to use for each recipe.
Braunschweiger, Liverwurst, Schwartenmagen (Head Cheese), Blutwurst (Blood Sausage) and Scrapple are all old-world German specialties made by the thrifty (not cheap) German pioneers. These pioneers used every part of the animal when butchering and created these wonderful traditional sausages many people still enjoy today. Weights vary per product but most range from 0.5 pound – 1 pound packages.
We offer build your own of 3 pack, 6 pack or 9 pack of German Specialty Meats in our online store. These products must be shipped by 2-day shipping if shipping address is outside of 2-day shipping territory.
+ More About Our German Specialty Meats
All of the products below come with your choice of the following:
Blood Sausage (Blutwurst) - another old-worlde favorite, great for breakfast with eggs and buttered toast.
Braunschweiger – ours is a National Grand Champion winner, very smooth, silky, almost pate’ like.
Liverwurst – similar version of our Grand Champion Braunschweiger, except course ground for added definition. Great with crackers and cheese for a snack.
Pork Scrapple – Pork, pork stock, cornmeal, added oats, salt, pepper and spices. Great warmed and served for breakfast.
Head Cheese (Schwartenmagen) – A gourmet sausage, made from quality pork head meat, gelatin, spices, salt and pepper. Great on a sandwich with mustard and mayo and your favorite Wurst Haus beer!
Hot Head Cheese – Same as our Schwartenmagen with added red pepper. Great on a sandwich with mustard and mayo, but you’ll need two Wurst Haus beers with this one!
Wurst Haus favorites: