Deer Breakfast Sausage

In 1956, Fred Voll, a Master Sausage Maker, and his wife Kathe moved to Madison from Schweinfurt, Bavaria. Fred worked for Red Owl for a while and then decided he wanted to be free to make his sausages in his own way. He bought some land near Madison, Wisconsin, and opened the first Bavaria chalet in 1961.

His family recipes from the Old World and the dedication to quality produced German bratwurst, knackwurst, Nurnberg, weisswurst, schnitzel, and many other authentic German specialties that would make Sergeant Schultz proud.

The second generation wurstmachers, Fred and his daughter and son-in-law of Ka¤the Judy Voll-Cottrell and Steve Cottrell, are in the tradition, bringing with them a new perspective and new ideas. But one thing has never changed. All their recipes are still mixed by hand with spices and seasonings authentic traditional. Judy was quick to point out, "We are always strict in quality, we started with: no charges, no additives, no MSG. We are still in natural walnut smoked all the same. The product is so skinny it was. He (Fred, who is retired but still active) does not change its revenue for anyone. "

Sausage is the specialty of the house, but Bavaria is on the sausage more. Fill the case with the sausages is an impressive collection of liverwursts, salami, schinken (ham), and a sandwich and specialty meats. In addition to all that is a nice selection of domestic and imported cheeses, including aged cheddar sausage from Bavaria to ten years. A perfect example of their commitment to their product is authentic Black Forest ham. Judy said, "We are the only United States which is the true Schwarzwald Schinken. It takes four months of smoking, starting with a 24-pound ham. "

As if this were not enough, a recent visit to their store led to a real culinary treasure. In addition to their meat, I could browse the shelves of baked goods, pretzels (hard and soft), cabbage Boche ANDS, candy gummy bears from marzipan-filled chocolate liquor, curry ketchup, mustard spaetzle, preserves, spices, soups, and much more. Particularly interesting is their ready-to-frozen selections for those who want a good meal German at home but have no time to prepare themselves. Try the Sauerbraten, you owe it to yourself.

You can get German food in three ways. You walk in their retail store for the total experience, phone or fax your order, or visit their easy, comprehensive website. Unlike the mail or other online stores, Bavaria Sausage charges you the actual cost of shipping. They will seek the best way to ensure you get your order in good shape.

bread and butter of Bavaria since many years has been big business. They have been and continue to be, a supplier of choice for many restaurants, ball parks, grocery stores, and private labels for other retail chains. However, in recent years there has been a change to the Internet and mail order. Judy thinks that it is largely due to Wisconsinites who left, but who want a taste of home and visitors to the state that have been hooked and now need a dose of Badger State cuisine. For you hunters out there, Bavaria Sausage process wild game, a service they have provided over 50 years. They accept all sorts of game including deer, elk, bear, antelope, wild boar, mule deer, caribou and moose. They are cooking sausages so as not to butcher your game and accept that clean, lean, fat-free bone. What they do with the meat is as varied as it is delicious. They can turn your meat into five different types of summer sausage, double smoked sausage wheel, eight different brats, Bologna ring, sausages, breakfast sausages, liver sausage, and Landja¤ger. If none of this appeals, you can also find a field or.