A Long Road to the Hall

I can remember the first time I looked a food label and wondered just why the heck I was going to eat that. I had been stationed in Wisconsin, and my wife and I wanted to enjoy that most Wisconsin of foods, bratwurst. Except every package of bratwurst we found had things in it that shouldn't be in sausage. Soy protein, soybean oil. Milk solids. Dextrose. High Fructose Corn Syrup. Vegitable oil. WHY? In my mind, sausage should be meat and spices stuffed into a casing. That's it. I'm pretty sure the butchers of Germany hundreds of years ago didn't put any of that extra stuff in their sausage, and I certainly didn't want to eat more high fructose corn syrup if I could avoid it. All of that extra stuff doesn't help you, and more importantly, it doesn't make you feel good after you eat it.

So I went to research just want a bratwurst was supposed to be. I came across a purity law, from the year 1432, that detailed exactly what should be in a bratwurst. Pork, veal, salt, pepper, garlic, allspice, marjoram, and caraway seeds. That's it. No soybean byproduct, no sugar, no oils. Meat and spices, stuffed into a casing. I spent six months tinkering with those ingredients, minus the veal. I have nothing against veal, but I wanted this sausage to be affordable, and veal is expensive in modern times. I came up with a bratwurst that's all the good stuff, none of the bad stuff, and that tastes absolutely delicious.

From there, my wife and I have tried to make every sausage we eat as authentic as possible. English Bangers, Loukaniko. Sicilian. All the good stuff, and none of the bad stuff. Because you deserve a sausage that makes you feel good when you eat it. You deserve to eat clean food, not stuff adulterated with byproducts from some industrial process. You deserve to enjoy healthy, nutritious, and good tasting food. I'm here to help you do just that. Give us a try.