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German and Old World Meats


Learn about our German and Old World Meats

Wurstmeister Mike uses traditional methods and recipes to make his award winning German and Old World Meats 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 pack6 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.

Popular Choices

Bratwurst Blood Sausage

Blood Sausage (Blutwurst)  –Another old-world favorite, great for breakfast with eggs and buttered toast.

Wurst Haus Braunschweiger

Braunschweiger – Ours is a National Grand Champion winner, very smooth, silky, almost pate’ like.

Wurst Haus Liverwurst

Liverwurst – Similar version of our Grand Champion Braunschweiger, except course ground for added definition. Great with crackers and cheese for a snack.

Scrapple Head Cheese

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!

Wurst Haus offers both fresh and hickory-smoked brats.  Fresh bratwurst must be cooked. They can be grilled, baked or boiled.

Hickory-smoked bratwurst is pre-cooked and just requires heating. You can do that anyway you like; grilling, baking, boiling….heck, you can even heat them in the microwave! 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.

Be 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.

Most Popular

Wurstmeister Mike’s Recommended Bacon