Learn, from the Wurstmeister himself, the German tradition of sausage making, his secrets for making the best bacon and whole pig butchering. Join three-time hall of famer Wurstmeister Mike Sloan for these VIP events that are both informative and entertaining.
The Hermann Wurst Haus is currently offering these four different classes in 2018:
- Summer Sausage Making
- Makin’ Bacon
- Wurst Making
- Whole Pig Butchering Class – New for 2018! You must take either the Wurst Making or the Summer Sausage Making class before you can take the Whole Pig Butchery class.
In each class, you will learn hands-on from three-time hall of famer Wurstmeister Mike Sloan. These VIP events are both informative and entertaining. Mike will show you the ropes and cover the important topics for the skill being taught. The classes also include a wurst meal, a wurst wine and beer tasting, 2 free drink tickets, 2-3 pounds of the product that you helped make, a Wurst Haus Goody Bag, and a 10% discount on in-store purchases that day. The Whole Pig Butchery class will include approximately 20 pounds of retail pork that you helped prepare.
Classes are by reservation only. The basic class cost is $69, the Whole Pig Butchery class is $125. Payment must be made in advance and is non-refundable. If you must cancel a class you will be allowed to take another class on a future date. RSVP early as the classes fill up very quickly. You can register online here or by calling (573)486-2266.
Class Descriptions and Dates:
Summer Sausage Making 101 Class, 10 am & 2 pm
January 13, January 27, February 10, November 4 – 2018
Mike will show you the ropes of summer sausage making 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
Wurst Making 101 Class, 10 am & 2 pm
March 10, March 17, April 28, September 8 – 2018
Mike will show you the ropes of sausage making and cover topics such as:
- Mixing and grinding techniques
- Ingredients
- Types of casings
- Safe handling
- Smoking and cooking times
- And much more
Makin’ Bacon 101 Class, 10 am & 2 pm
February 24, April 7 – 2018
Mike will show you the ropes of making 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
Whole Pig Butchering Class, 10 am
January 6, February 3, April 14 – 2018
Class will be limited to 10 people on a first come, first serve basis. You must take either the Wurst Making or the Summer Sausage Making class before you can take the Whole Pig Butchery class.
This event by reservation only, will be both informative and entertaining. Students will be involved in breaking down two sides of a pig (approximately 240 lbs. dressed out) into chops, steaks, roasts, ribs, bacon, ham, jowl, lard, and of course sausage. Class will begin at 10 am and last approximately 2-3 hours. You will also learn the art of:
- knife sharpening
- cutting
- grinding
- mixing
- stuffing
- smoking
- packaging
