By David Cawthon
Hermann Wurst Haus founder and wurstmeister Mike Sloan has nabbed more than 385 awards for his hand-crafted specialty meats. He is passing along some of that award-winning knowledge to patrons who want to learn how to whip up savory sausage and bratwurst creations in his sausage-making class.
Throughout the course, Mike imparts bits of wisdom, such as more spice is better in sausage when cooked in liquid, casings require some drying for smoke penetration, and teams should take time to mix the meat because it prevents crumbling.
Using technique and special ingredients, the rookie meat makers then duke it out in the kitchen to craft the most delectable sausage. A taste test determines the victor.
Drinks and meats are also a match made in Hermann. Participants can savor local wines and a few Wurst Haus brews that pair well with certain sausages.
Mike has been around specialty meats since his childhood. His parents own Swiss Meats near Hermann. Mike decided to carry on his parent’s legacy at Wurst Haus, which features forty-four types of bratwurst and a dine-in deli.
Tickets are fifty-nine dollars each and include a beer and bratwurst tasting, two pounds of participants’ sausage, and a bag of Wurst Haus goodies. Call 573-486-2266 to reserve a spot. Each class has limited space.