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Jan. 7, Feb. 4, March 11, April 1 and Nov. 5, 2017
234 E. First St.
HermannMO 65041
Phone: 573-486-2266
10 a.m.-2 p.m. and 3 p.m.-7 p.m.

We have had many people take all three of our 101 classes during the last three years and they have commented that they want to learn more. We have created the Advanced Wurst 201 Class. After you have taken either Summer Sausage Making 101 or Wurst Making 101 Classes, you are eligible for our Advanced Wurst 201 classes. These classes will be smaller (ONLY 15 people)and will focus on specific types of Wurst: Salsiccia, Best of Show Bratwurst and Knackwurst.

You will work in teams of three, consisting of five people per team. When you register you must choose one of the three types of sausages you wish to make. When a type of sausage has five people registered, it is full. Each team will weigh out the meat and seasonings, grind, mix, stuff, smoke, cook, and enjoy the finished Wurst as part of their Wurst Haus meal. All participants will have all three varieties on their plate to enjoy.

The class is by reservation only, will begin at 10 a.m. and 3 p.m. and will last approximately 3-4 hours. Tickets are $109 per person and include a wurst lunch, a wurst, wine and beer tasting, two free drink tickets, approximately four pounds of sausage (from class) and a Wurst Haus goody bag.

Participants receive 10 percent discount on in-store purchases that day. You will also get our recipes, hands-on personal attention, and Wurstmeister Mike and assistant Ron Leibach’s expertise.

We have enjoyed meeting and teaching all the wonderful Wurst makers for the last three years and hope to see many of you for our 201 classes in 2017. Call 573-486-2266 to reserve your spot or register online.

Advanced Wurst Making Classes will be held on the above-listed dates only

Saturday, February 4, 2017 - 10:00am
Saturday, February 4, 2017 - 3:00pm
Saturday, March 11, 2017 - 10:00am
Saturday, March 11, 2017 - 3:00pm
Saturday, April 1, 2017 - 10:00am
Saturday, April 1, 2017 - 3:00pm
Sunday, November 5, 2017 - 10:00am
Sunday, November 5, 2017 - 3:00pm
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