Learn, hands-on, the German tradition of sausage making at the Hermann Wurst Haus. Join three-time hall of fame Wurstmeister Mike Sloan for this VIP event that’s informative and entertaining. Mike will show you the ropes. This event covers topics such as mixing and grinding techniques, ingredients, types of casings, safe handling, smoking and cooking, and much more. Many of you only make wurst once or twice a year, and if it turns out that’s great, but if not, then you need to change something. You should only change one thing at a time, or you won’t know what you changed that you now like. So, you might make some undesirable wurst, or you might say to heck with it over the course of 4-5 years. By taking my classes, you will go from zero to hero!

Hermann Wurst Haus classes are a great gift idea for date nights, birthdays, anniversaries, and holidays! Payment must be made in advance and is NON-REFUNDABLE, for any REASON. Call 573-486-2266 to reserve your spot or register online.

The Chocolate Wine Trail has become a romantic Valentine’s tradition for wine and chocolate lovers, who spend the fourth weekend of February sampling luscious chocolate and wine pairings at six stops along the Hermann Wine Trail.

Participating wineries: Adam Puchta Winery, Dierberg Star Lane Tasting Room, G. Husmann Wine Company, Hermannhof Winery, Reserve Cellars, and Robller Vineyard 

Saturday 10:00 am-5:00 pm, Sunday 11:00 am-4:00 pm

Learn hands-on, the art of pig butchery, taught by three-time hall of fame butcher Wurstmeister Mike Sloan at the Hermann Wurst Haus. It is both informative and entertaining. Students will be involved in breaking down five sides of pork (approximately 600 lbs. dressed out) into chops, steaks, roasts, ribs, bacon, ham, jowl, lard, and sausage. Students will be able to identify the primal cuts and retail cuts, where they come from on the carcass, how to prepare them, shelf life, and some preservation and packaging methods. You will also learn the art of knife sharpening and cutting.

Hermann Wurst Haus classes are a great gift idea for date nights, birthdays, anniversaries, and holidays! Payment must be made in advance and is NON-REFUNDABLE for any REASON. Call 573-486-2266 to reserve your spot or register online

Learn, hands-on, the art of making bacon at the Hermann Wurst Haus. Join three-time hall of fame Wurstmeister Mike Sloan for this VIP event that’s informative and entertaining. Mike will show you the ropes. This event covers topics such as dry-cured vs. wet-cured, and different flavors of bacon (jalapeno, apple-wood smoked, Bourbon pepper, Mexican-style, and more). Many of you only make bacon once or twice a year, and if it turns out that’s great, but if not, then you need to change something. You should only change one thing at a time, or you won’t know what you changed that you now like. So, you might make some undesirable bacon, or you might say to heck with it over the course of 4-5 years. By taking my classes you will go from zero to hero!

Hermann Wurst Haus classes are a great gift idea for date nights, birthdays, anniversaries, and holidays! Payment must be made in advance and is NON-REFUNDABLE for any REASON. Call 573-486-2266 to reserve your spot or register online.

Braunschweiger Ball
Friday, March 27th, 5:00pm

Make your favorite Braunschweiger recipe and enter the contest.
Entries must be submitted by 6:30pm. Judging will be based on taste, creativity, and presentation.
Location:  White House Hotel - 232 Wharf Street - Hermann
RSVP is appreciated so we can have enough snacks and refreshments.

Sauerkraut Making Class $40 - Two Class Times
Saturday, March 28th - 1pm and 3pm
Location for class – Wagon Works – 314 Gutenberg
Pre-registration required
Pre-registration link

Learn, hands-on, the German tradition of summer sausage making at the Hermann Wurst Haus. Join three-time hall of fame Wurstmeister Mike Sloan for his VIP event that’s informative and entertaining. Mike will show you the ropes. This event covers topics such as cold smoke vs. hot smoke, natural fermentation vs. artificial fermentation, natural casings vs. collagen casings, and much more. Many of you only make sausage once or twice a year, and if it turns out that’s great, but if not, then you need to change something. You should only change one thing at a time, or you won’t know what you changed that you now like. So, you might make some undesirable sausage, or you might say to heck with it over the course of 4-5 years. By taking my classes you will go from zero to hero!

Hermann Wurst Haus classes are a great gift idea for date nights, birthdays, anniversaries, and holidays! Payment must be made in advance and is NON-REFUNDABLE, for any REASON. Call 573-486-2266 to reserve your spot or register online.

Learn, hands-on, the German tradition of sausage making at the Hermann Wurst Haus. Join three-time hall of fame Wurstmeister Mike Sloan for this VIP event that’s informative and entertaining. Mike will show you the ropes. This event covers topics such as mixing and grinding techniques, ingredients, types of casings, safe handling, smoking and cooking, and much more. Many of you only make wurst once or twice a year, and if it turns out that’s great, but if not, then you need to change something. You should only change one thing at a time, or you won’t know what you changed that you now like. So, you might make some undesirable wurst, or you might say to heck with it over the course of 4-5 years. By taking my classes, you will go from zero to hero!

Hermann Wurst Haus classes are a great gift idea for date nights, birthdays, anniversaries, and holidays! Payment must be made in advance and is NON-REFUNDABLE, for any REASON. Call 573-486-2266 to reserve your spot or register online.