It's not to early to start thinking about where you are going to take your deer for processing this fall. The Hermann Wurst Haus can turn your deer meat into delicious smoked meats and sausages!

Wurstmeister Mike has been processing wild game and making sausages for over 40 years.

All sausages and bratwurst are handcrafted in-house by two-time hall of famer, Wurstmeister Mike Sloan. Wurstmeister Mike has won more than 400 national, state and regional awards; including 14 best of show honors.

Check out our deer processing information with 21 different flavors of sausage available to make with your deer meat. Each order is kept separate as long as you meet the minimum weight requirement (12.5 lbs.) of deer meet per selection.

Wurstmeister Mike has added some new flavors to his deer sausage list this year: 

• Summer Sausage with Cranberries & Hot Pepper Cheese
• Breakfast Sausage Links
• Peppered Sweet Bologna
• Teriyaki Snack Sticks. 

Click here for a complete list of our Deer processing costs and products.

All sausage prices include fresh, never frozen 80% lean pork (with the exception of jerky which has no added pork), grand champion seasonings and vacuum packing. Prices are subject to change and are based on clean, boneless venison meat. Hermann Wurst Haus also welcomes clean, boneless trim for processing at 5 cents extra, per pound; this is to allow for additional handling and weigh-in. For your safety use only clear, food-grade plastic bags for transporting your boneless meat, black trash bags are not accepted. Hermann Wurst Haus inspects all incoming meat twice; this ensures you receive a flavorful, quality product. When you bring your meat in for processing, please be prepared to make a deposit.

The Hermann Wurst Haus is located in historic, downtown Hermann, Missouri. Mike and Lynette Sloan, owners of the Hermann Wurst Haus, opened the doors on September 1, 2011. Combined they have more than 70 years of experience in the meat processing business.

Click here for printable version of our deer processing information. Or call 573-486-2266 for more details.