The Wurst Haus produces both fresh and hickory-smoked German Sausages. We have a wide selection of the traditional European sausages that you would find in Europe such as Bratwurst, Knackwurst, Weisswurst, Mettwurst and Bockwurst. Not just limited to the German flavors, we also make popular sausages from around the world, such as Sweet Italian Bratwurst, Mexican-style Chorizo, Kielbasa, Cajun favorites Boudin Sausage and Jambalaya Bratwurst. Wurstmeister Mike has also created his own flavors. Some of the most popular are the Reuben-Style, Caramelized Pear & Gorgonzola and Bloody Mary. In all we make more than 40 different flavors! Check out the store often because Mike is busy creating new flavors every day!
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.
Sugar Cured, Hickory Smoked (with Hickory from Mike’s Hickory Tree Farm!)
Our Grand Champion Bacon hand-rubbed with black pepper for an awesome flavor.
Another variation on our Grand Champion Bacon hand rubbed with Mexican Seasonings.
Kick it up another level with hand rubbed spices and jalapenos.
The Pecan wood adds a mild, slightly nutty and sweet flavor.
Our sweetest bacon, sugar-cured and hand rubbed with apple pie spices.
Traditional Dry Cured Bacon rubbed with a dry salt mix before smoking. Time allows the cure to penetrate the meat, giving it an old world taste. Slab is left whole so you can slice as thick as you want and as much as you want.
Bacon that looks like a steak! Thick 1-inch slices.
Sausage and Bologna flavor choices include:
Bison Summer Sausage – Bison is leaner than beef with some great flavors, higher in protein and lower in fat. Just slice and eat and enjoy as a snack or a tasty addition to a meal. Shelf stable, no refrigeration required.
Elk Summer Sausage – Elk with added pork, delicately added spices, robust hickory hardwood smoke equals champion quality sausage. Shelf stable, no refrigeration required.
German-Brand Bologna – Course ground bologna, with selected herbs and spices and hickory smoked to perfection. Slice and eat for a flavorful treat. The best Bologna meat around! Refrigeration required.
Naturally Aged Summer Sausage – Naturally aged, Germanic-European style sommer sausage. Dry cured, cold smoked and naturally aged for a minimum of 35 days to enhance the natural drying and meaty flavor. This old world sausage was always made in the winter months when there was natural refrigeration, smoked and aged in the smokehouse until summer, hence the name “sommer sausage”. Shelf stable and no refrigeration required. Average weight 8 oz./stick, 2 sticks/shipment.
Old-Fashioned Summer Sausage – Our old fashioned summer sausage is hickory smoked and naturally aged. This natural aging process enhances the true flavor of the meat, plus they are shelf stable with no refrigeration required. Great for hiking, hunting, fishing, traveling or winery hopping!
Peppered Sweet Bologna – Stuffed into a cloth lined bag lined with pepper, then smoked in our smokehouse for 5 hours. During the smoking process, the pepper is transferred to the sweet bologna when we remove the casing. One of Assistant Wurstmeister Patrick’s favorites, to make and eat! Great with cheese, snacks, crackers or on a sandwich with added Wurst Haus bacon for a Peppered Sweet Bologna Club. Average weight 9 oz./piece.
Summer Sausage – Made from beef and pork, seasoned, spiced, hickory smoked and slightly fermented. Shelf stable, no refrigeration required.
Summer Sausage with Cheese and Jalapeno – Made from beef, pork, seasonings, and spices with added cheese and dried jalapenos. Shelf stable, no refrigeration required.
Summer Sausage with Cranberries & Hot Pepper Cheese – Since it is a summer sausage, you get a little smokiness, from the cranberries a little sweetness, and from the pepper cheese a little hotness. Great flavors, all together for an exciting wurst taste sensation!
Sweet Lebanon Bologna – Made with beef and pork, seasoned, spiced and heavily smoked. Great for sandwiches. Refrigeration required.
Thuringer – Germanic European-style summer sausage. Named for the German state Thuringia. Enjoy with cheese, crackers and Wurst Haus beer. Refrigeration required.
Venison Summer Sausage – Farm raised venison is blended with pork, then ground and seasoned, and finally hickory smoked until golden brown. Serve at the camp, family get-togethers, reunions or holiday gatherings. Shelf stable, no refrigeration required.
Finocchiona Salami (Dry-Cured Italian Salami) – Old world Italian salami with pork, seasonings, spices, added fennel and added black peppercorns. Shelf stable, no refrigeration required. Great for snacks with cheese and crackers, sliced thin for pizza or salads. Approximately 8 oz. sausage.
Soppressata Salami (Dry-Cured Italian Salami) – Another old world Italian Salami, dry cured, naturally aged for flavor enhancement, with pork, seasonings, spices, and added red wine, great for camping, hiking, biking, hunting, bird or whale watching. Great for snacks with cheese and crackers, sliced thin for pizza or salads. Shelf stable, no refrigeration required. Approximately 8 oz. sausage.
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 old-world German specialties brought to us by made by the thrifty (not cheap) German pioneers. They used every part of the animal when butchering and created these wonderful traditional sausages many people still enjoy today.
Blood Sausage (Blutwurst) – another old-world 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!
Jerky and Snack Sticks are good anytime or anywhere. Both are convenient, portable and a source of lean protein.
What’s the difference between Jerky and Snack Sticks?
Jerky is made with whole muscle meat, spices and seasonings. Snack sticks are made with ground meat, spices and seasonings and formed into a round stick that allows for easier soft chew. Both are hickory smoked to add that smoky deliciousness. Jerky will be much drier than snack sticks, but not tough at all. In fact, when jerky is dried, you get more meat flavor, less water flavor. Jerky was always a favorite of Native Americans. After hunting venison, bison or elk, they would hang and dry the lean strips from the highest tree so the wild animals would not get it. When the chief needed some jerky, he would send a brave to climb the tree and jerk down some meat, hence the name jerky.
Our Jerky is made with the highest quality 100% American beef. At the Wurst Haus we make our jerky the old fashioned way, with that homemade jerky taste, savory and tender.
Hickory Smoked Sweet & Sassy Jerky – Our best selling jerky with added sweetness and a no attitude sassy flavor.
Smoked Peppered Beef Jerky – Same great flavor and workmanship as our hickory smoked jerky with an added black pepper rub.
Hickory Smoked Beef Jerky – Lean strips of beef top round, seasoned, delicately smoked and vacuum packaged for great shelf life. Our #1 selling jerky! Awesome flavor and award-winning.
BBQ Flavored Beef Jerky – One of Wurstmeister Mike’s favorites, beef top round, seasoned and spiced with a hint of sweetness.
The Hermann Wurst Haus knows how to smoke and prepare meat. We use premium meats and real hardwood smoke to make our hickory smoked meats. We smoke low and slow to get that true hickory smoke flavor all throughout the meat. Our smoking and curing process is unique because we do not add any extra water to the process. What that means is that while we do have to add some water to make it work, we only add 20% water because that is what we lose during the cooking/smoking process. The product returns to its original starting weight. Most companies will add much, much more water to their product, this cheapens the product to a lower quality. Just one of the reasons why we have won so many smoked meat awards.
Our Hickory Smoked Meat products:
(note products may only be available seasonally)
Hickory-Smoked Boneless Hams – This classic hickory-smoked, boneless ham is tender and juicy with our traditional hickory-smoke flavor. Fully-cooked, cured with natural juices and perfect for the holiday season. Average weight is 8 – 10 pounds.
Hickory-Smoked Bone-in Hams – This classic hickory-smoked, bone-in ham is tender and juicy with our traditional hickory-smoke flavor. Fully-cooked and perfect for holiday dinners. You can order half or whole hams. Half – average weight is 8-10 pounds. Whole – average weight is 18-20 pounds.
Hickory Smoked Boneless Pork Chops – Boneless loin of pork, seasoned, smoked, sliced thick for unmatched moist flavor. Great for sandwiches or an entire meal. 2 – 4 oz. chops per package.
Hickory Smoked Chicken – Our hickory-smoked chicken is perfect for an easy weeknight dinner; fully-cooked, cured with natural juices and ready to gently heat and serve. Our chickens are plump and juicy with a hint of hickory-smoke. The average weight is 1.5-2 pounds/chicken. Each order includes two chickens (3-4lbs.); individually vacuum packed.
Hickory Smoked Bone-in Turkey Breast – Plump and moist, this hickory-smoked bone-in turkey breast is fully-cooked, cured with natural juices and ready to gently heat and serve. A nice twist to the traditional roasted turkey for the holidays. The average weight is 5 pounds.
Country Style Sack Sausage – Pork, seasonings, spices, fully cooked and hickory smoked with added red pepper and a hint of sage, stuffed into an olde tyme cloth bag. Slice as much as you want, as thick as you want. Each sausage weighs approximately 1.75 lbs., 2 sticks per shipment for total weight of 3-3.5 lbs.