The Hermann Area Chamber of Commerce sponsored the 35th Annual Wurstfest Competition, a statewide contest among gourmet sausage makers, on March 22.

Hermann Wurst Haus, of Hermann, MO, won eleven awards including five first-place awards for Andouille, Blutwurst, Smoked Bratwurst, Snack Stick (BBQ Flavor), Specialty Sausage (Bacon Potato Cheddar Bratwurst); three second place awards for Specialty Wurst (Peppered Sweet German Bologna), Traditional Sommer Sausage, Smoked Pork Sausage; and three third place awards for Exotic Sausage (Venison Italian Salami or Finocchiona), Leberwurst and Schwartenmagen.

This prestigious event attracts amateur and professional sausage makers from throughout Missouri. Judges evaluated 210 entries in 26 professional and amateur categories.

This year’s winners were determined by a panel of twelve celebrity and professional judges which included Barb Gibbs Ostmann,; Jay Hall, Excalibur Seasoning Coo. in Pekin, IL; Scott Steinamann from Robert Reiser Meat Equipment, Cambridge, MA; Bryan Siddle, Director of Operations at Crown Valley Brewery and Winery, St. Genevieve, MO; Dr. Brain Weigand, Food Science Professor, University of Missouri Columbia; Jack Hetherington, Pres. of the Missouri Meat Processors Assn.; Katherine Klene, Sauce Magazine; Jim Grebing, Missouri Dept. of Economic Development; Lindy Juedemann, sausage maker and vintner from Hermannhof Winery in Hermann, MO; Steve Mueller, sausage maker from Hermann, MO; Bob Aston, retired meat equipment salesman from Hermann, MO; Kevin Stiers, Calvin’s Distributing in Hermann, MO.

More than 3,000 visitors attended this year’s event held at the Hermannhof Hofgarten, the Hermann Mill and Stone Hill Winery Pavilion. Visitors sampled the various gourmet sausages from ten sausage venders. German music and the Wurstjaeger dancers were enjoyed by all. 

Mark your calendars for next year’s Wurstfest, the fourth weekend in March.