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Summer Sausage, Bologna & Salami
The Wurst Haus offers traditional sausages and bolognas made from pork and beef as well as more exotic meats such as elk, bison and deer. Wurstmeister Mike added his own spin and created a few new flavors we think you will enjoy!
Summer 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.
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, 3 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 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!
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.
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.