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 350 national, state and regional awards; including 13 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 (15 lbs.) of deer meet per selection.

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 60 years of experience in the meat processing business.

Click here for printable version of our deer processing information.

Photo: 2013, Russell Pinnell of New Haven with his 1st deer, a large 12 point buck, ready to be made into steaks, chops, summer sausage, jerky and bratwurst.