Wurstmeister Mike has added more Friday night and Saturday classes to his 2016 schedule. Get a group of friends or family together and have a day of fun and education on the art of sausage and bacon making! 

Call 573-486-2266 or register online to secure your spot.

2016 Sausage and Bacon Making 101 Classes

January 16 – Summer Sausage Making 101 Class, 10 am & 2 pm

Learn, hands-on, the German tradition of summer sausage making. Join two-time hall of famer Wurstmeister Mike Sloan for this VIP event that's both informative and entertaining. 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 and much more. Many of you only make sausage once or twice a year and if it did not turn out right, it's months before you get to try it again and then you can only change one thing at a time or you don't know what you changed that you liked. This class will cut your mistakes by years, using Wurstmeister Mike’s everyday sausage making experience. Class is by reservation only, will begin at 10 am and 2 pm and will last approximately 2 - 2½ hours. Tickets are $59 per person and includes a wurst lunch, a wurst, wine and beer tasting, 2-3 pounds of sausage (that you made) and a Wurst Haus goody bag. Participants receive 10% discount on in store purchases that day. Attendance is limited to 16 people, call 573-486-2266 to reserve your spot or register online here.

January 30 – Summer Sausage Making 101 Class, 10 am & 2 pm

Learn, hands-on, the German tradition of summer sausage making. Join two-time hall of famer Wurstmeister Mike Sloan for this VIP event that's both informative and entertaining. 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 and much more. Many of you only make sausage once or twice a year and if it did not turn out right, it's months before you get to try it again and then you can only change one thing at a time or you don't know what you changed that you liked. This class will cut your mistakes by years, using Wurstmeister Mike’s everyday sausage making experience. Class is by reservation only, will begin at 10 am and 2 pm and will last approximately 2 - 2½ hours. Tickets are $59 per person and includes a wurst lunch, a wurst, wine and beer tasting, 2-3 pounds of sausage (that you made) and a Wurst Haus goody bag. Participants receive 10% discount on in store purchases that day. Attendance is limited to 16 people, call 573-486-2266 to reserve your spot register online here.

February 12 – Valentine Special – Makin’ Bacon with Your Honey 101 Class, Friday night at 7 pm

Learn, hands-on, the art of making bacon. Join two-time hall of famer Wurstmeister Mike Sloan for this VIP event that's both informative and entertaining. 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. Class is by reservation only, will begin at 7 pm and will last approximately 2 - 2½ hours. Tickets are $59 per person and includes a wurst meal, a wurst, wine and beer tasting, 2-3 pounds of bacon, a bacon taste-off and a Wurst Haus goody bag. Participants receive 10% discount on in store purchases that day. Attendance is limited to 16 people, call 573-486-2266 to reserve your spot register online here.

February 27 – Makin’ Bacon 101 Class, 10 am & 2 pm

Learn, hands-on, the art of making bacon. Join two-time hall of famer Wurstmeister Mike Sloan for this VIP event that's both informative and entertaining. 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. Class is by reservation only, will begin at 10am and 2pm and will last approximately 2 - 2½ hours. Tickets are $59 per person and includes a wurst lunch, a wurst, wine and beer tasting, 2-3 pounds of bacon, a bacon taste-off and a Wurst Haus goody bag. Participants receive 10% discount on in store purchases that day. Attendance is limited to 16 people, call 573-486-2266 to reserve your spot register online here.

March 4 – Wurst Making 101 Class – Friday night 7 pm

Learn, hands-on, the German tradition of sausage making. Join two-time hall of famer Wurstmeister Mike Sloan for this VIP event that's both informative and entertaining. 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. Many of you only make sausage once or twice a year and if it did not turn out right, it's months before you get to try it again and then you can only change one thing at a time or you don't know what you changed that you liked. This class will cut your mistakes by years, using Wurstmeister Mike’s everyday sausage making experience. Class is by reservation only, will begin at 7 pm and will last approximately 2 - 2½ hours. Tickets are $59 per person and includes a wurst meal, a wurst, wine and beer tasting, 2-3 pounds of sausage (that you made) and a Wurst Haus goody bag. Participants receive 10% discount on in store purchases that day. Attendance is limited to 16 people, call 573-486-2266 to reserve your spot register online here.

March 11 – Wurst Making 101 Class – Friday night 7 pm

Learn, hands-on, the German tradition of sausage making. Join two-time hall of famer Wurstmeister Mike Sloan for this VIP event that's both informative and entertaining. 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. Many of you only make sausage once or twice a year and if it did not turn out right, it's months before you get to try it again and then you can only change one thing at a time or you don't know what you changed that you liked. This class will cut your mistakes by years, using Wurstmeister Mike’s everyday sausage making experience. Class is by reservation only, will begin at 7 pm and will last approximately 2 - 2½ hours. Tickets are $59 per person and includes a wurst meal, a wurst, wine and beer tasting, 2-3 pounds of sausage (that you made) and a Wurst Haus goody bag. Participants receive 10% discount on in store purchases that day. Attendance is limited to 16 people, call 573-486-2266 to reserve your spot register online here.

April 2 – Wurst Making 101 Class, 10 am & 2 pm

Learn, hands-on, the German tradition of sausage making. Join two-time hall of famer Wurstmeister Mike Sloan for this VIP event that's both informative and entertaining. 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. Many of you only make sausage once or twice a year and if it did not turn out right, it's months before you get to try it again and then you can only change one thing at a time or you don't know what you changed that you liked. This class will cut your mistakes by years, using Wurstmeister Mike’s everyday sausage making experience. Class is by reservation only, will begin at 10 am and 2 pm and will last approximately 2 - 2½ hours. Tickets are $59 per person and includes a wurst lunch, a wurst, wine and beer tasting, 2-3 pounds of sausage (that you made) and a Wurst Haus goody bag. Participants receive 10% discount on in store purchases that day. Attendance is limited to 16 people, call 573-486-2266 to reserve your spot register online here.

April 30 – Wurst Making 101 Class, 10 am & 2 pm

Learn, hands-on, the German tradition of sausage making. Join two-time hall of famer Wurstmeister Mike Sloan for this VIP event that's both informative and entertaining. 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. Many of you only make sausage once or twice a year and if it did not turn out right, it's months before you get to try it again and then you can only change one thing at a time or you don't know what you changed that you liked. This class will cut your mistakes by years, using Wurstmeister Mike’s everyday sausage making experience. Class is by reservation only, will begin at 10 am and 2 pm and will last approximately 2 - 2½ hours. Tickets are $59 per person and includes a wurst lunch, a wurst, wine and beer tasting, 2-3 pounds of sausage (that you made) and a Wurst Haus goody bag. Participants receive 10% discount on in store purchases that day. Attendance is limited to 16 people, call 573-486-2266 to reserve your spot register online here.

May 14 – Makin’ Bacon 101 Class, 10 am & 2 pm

Learn, hands-on, the art of making bacon. Join two-time hall of famer Wurstmeister Mike Sloan for this VIP event that's both informative and entertaining. 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. Class is by reservation only, will begin at 10 am and 2 pm and will last approximately 2 - 2½ hours. Tickets are $59 per person and includes a wurst lunch, a wurst, wine and beer tasting, 2-3 pounds of bacon, a bacon taste-off and a Wurst Haus goody bag. Participants receive 10% discount on in store purchases that day. Attendance is limited to 16 people, call 573-486-2266 to reserve your spot register online here.

August 13 – Wurst Making 101 Class, 10 am & 2 pm

Learn, hands-on, the German tradition of sausage making. Join two-time hall of famer Wurstmeister Mike Sloan for this VIP event that's both informative and entertaining. 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. Many of you only make sausage once or twice a year and if it did not turn out right, it's months before you get to try it again and then you can only change one thing at a time or you don't know what you changed that you liked. This class will cut your mistakes by years, using Wurstmeister Mike’s everyday sausage making experience. Class is by reservation only, will begin at 10 am and 2 pm and will last approximately 2 - 2½ hours. Tickets are $59 per person and includes a wurst lunch, a wurst, wine and beer tasting, 2-3 pounds of sausage (that you made) and a Wurst Haus goody bag. Participants receive 10% discount on in store purchases that day. Attendance is limited to 16 people, call 573-486-2266 to reserve your spot register online here.

September 9 – Makin’ Bacon with Your Honey 101 Class, Friday night 7 pm

Learn, hands-on, the art of making bacon. Join two-time hall of famer Wurstmeister Mike Sloan for this VIP event that's both informative and entertaining. 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. Class is by reservation only, will begin at 7 pm and will last approximately 2 - 2½ hours. Tickets are $59 per person and includes a wurst lunch, a wurst, wine and beer tasting, 2-3 pounds of bacon, a bacon taste-off and a Wurst Haus goody bag. Participants receive 10% discount on in store purchases that day. Attendance is limited to 16 people, call 573-486-2266 to reserve your spot register online here.

September 23 – Makin’ Bacon with Your Honey 101 Class, Friday night 7 pm

Learn, hands-on, the art of making bacon. Join two-time hall of famer Wurstmeister Mike Sloan for this VIP event that's both informative and entertaining. 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. Class is by reservation only, will begin at 7 pm and will last approximately 2 - 2½ hours. Tickets are $59 per person and includes a wurst lunch, a wurst, wine and beer tasting, 2-3 pounds of bacon, a bacon taste-off and a Wurst Haus goody bag. Participants receive 10% discount on in store purchases that day. Attendance is limited to 16 people, call 573-486-2266 to reserve your spot register online here.

November 4 – Summer Sausage Making 101 Class, Friday night 7 pm

Learn, hands-on, the German tradition of summer sausage making. Join two-time hall of famer Wurstmeister Mike Sloan for this VIP event that's both informative and entertaining. 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 and much more. Many of you only make sausage once or twice a year and if it did not turn out right, it's months before you get to try it again and then you can only change one thing at a time or you don't know what you changed that you liked. This class will cut your mistakes by years, using Wurstmeister Mike’s everyday sausage making experience. Class is by reservation only, will begin at 7 pm and will last approximately 2 - 2½ hours. Tickets are $59 per person and includes a wurst meal, a wurst, wine and beer tasting, 2-3 pounds of sausage (that you made) and a Wurst Haus goody bag. Participants receive 10% discount on in store purchases that day. Attendance is limited to 16 people, call 573-486-2266 to reserve your spot register online here.