Blog

September 15 is the first day of bow season in Missouri. The Hermann Wurst Haus can turn your deer meat into delicious smoked meats and sausages. Wurstmeister Mike has been processing wild game and ma … read more

We can do it all! Skinning, processing and sausage making. Wurstmeister Mike and his assistant Wurstmeister Patrick are pros at deer processing.They work as fast and safely as possible to produce your … read more

Do you still have that deer meat from last season waiting to be made into sausage? We can help you out!There is still time to bring in your clean, boneless deer to make into some great sausage, salami … read more

We love November here at the Wurst Haus for many reasons. It's deer season so we are busy processing many hunters deer harvest, we have our last sausage making class of the year Nov. 6 - sold out!),Th … read more

You have a big decision a head of you this fall. Where are you going to take your deer for processing. There are several reliable choices, but do they offer as many options for product as we do. The H … read more

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!W … read more

Deer hunters have a lot of big decisions. By mid-June you are likely thinking about what land you will be hunting, your preferred fall camo and the perfect gun for getting that big buck.  Le … read more

We do custom services like Venison Bacon and Venison Smoked Ham.  For Venison Hickory Smoked Hams, we use the venison hind leg and sugar cure and hickory smoke it to perfection.  It wil … read more

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 … read more

The Hermann Wurst Haus is the place to go for custom deer processing for quality sausage and specialty products with our reputation for outstanding taste.  Sausage is what we do. Mike and Lynette … read more