By Mike Sloan, The Wurstmeister “Prince of Pork”
If you stand in the middle of East First Street in Hermann, Missouri, on the last weekend of March, you are standing in the absolute heartbeat of Missouri’s pork production history.
The air is different here during Wurstfest. You don’t just smell the springtime air from the Missouri River valley. You smell hickory. You smell applewood. You smell nutmeg and white pepper. You smell the tangible results of a 180-year-old tradition that refused to die out when the rest of the world decided food should be made in a factory by machines.
This year marks the 45th Annual Hermann Wurstfest. For some people, that’s just a number on a calendar—another weekend to grab a beer and a brat. But for me, that number carries some smoke.
I am proud to be one of the few people still around, still working, and still stuffing casings who was there for the very first Hermann Wurstfest.
I’ve seen this event grow from a small gathering of local sausage-makers comparing their family recipes into an internationally recognized festival that draws thousands of attendees from across the globe. I’ve seen the venue move from a couple of folding tables to taking over the entire town. I’ve seen my colleague meat-processors from all over the state refine their craft until Missouri can arguably lay claim to being the best Wurst-state in the Union.
But while the crowds have grown and the venues have changed, the why behind Wurstfest remains the same. It’s about craftsmanship. It’s about the old ways. It’s about proving that tradition doesn’t just taste good; it performs.
The View from the Beginning: The Tradition of being “The Best of the Wurst”
When we started the first Wurstfest, we weren’t thinking about “international recognition.” We were trying to make sure our artisan traditions wouldn’t be erased by industrialization. Hermann has always been special. When the German Immigrant Society settled this town in the 1830s, they brought their vines for wine, but they also brought their smokehouse formulas.
Those of us present at that first fest knew we were sitting on gold. My family had been in the meat processing business in Swiss, Missouri, for decades. I grew up understanding that a smokehouse isn’t just a room; it’s an instrument you play. You have to know the patience, the science, and the art of flavor.
In those early days, Wurstfest was about one thing: The Competition. It was a friendly, but deadly serious, battle. We would judge bratwurst, summer sausage, liverwurst—every type of wurst you could think of—to see whose method held up best. We weren’t competing against a corporation; we were competing against our neighbor’s grandmother’s recipe.
You knew, without a doubt, that if you won a Grand Champion ribbon at Hermann Wurstfest, your meat was truly the “best of the wurst.”
The “Wursts” on the Run: The Wiener Dog Derby
If the Braunschweiger Ball is the soul of the fest, the Wurstfest Wiener Dog Derby is undoubtedly the heart of the fun. It’s one of those events that started as a quirky addition and has transformed into a massive fan favorite. After all, who doesn’t want to see a pack of dachshunds racing for glory?
It’s a bit of lighthearted levity that balances out the serious business happening at the meat judging tables. Seeing those “low-riders” sprinting—or, more often than not, wandering aimlessly in the wrong direction—toward the finish line brings a smile to every face in the crowd. It’s a reminder that Wurstfest isn’t just for the connoisseurs; it’s for the whole family, four-legged members included. It’s pure Missouri charm, and it’s a sight you won’t forget.
Growing the Swagger: The Birth of the Braunschweiger Ball
Perhaps the most surprising, and entertaining, evolution of Wurstfest is the Braunschweiger Ball
This event started as a fun idea: a play on the classic social “ball.” But in Hermann, we don’t need tuxedos and ball gowns; we have Braunschweiger. What was once a small event for locals to share their favorite recipes has now become one of the most recognized National Braunschweiger Competitions in the country.
It is a spectacle of flavor, costume, and community. People “make a play” on the words—dress in German attire, wear lederhosen or a dirndl, listen to German music, and generally celebrate the “swagger” that comes with being a master of your craft.
For us, the Braunschweiger Ball is more than just a party; it’s a championship. Braunschweiger is a true test of a sausage-maker. It’s a delicate balance of pork liver, bacon, and specific spices. It requires a smoothness and a creamy texture that is incredibly difficult to achieve consistently.
If you don’t believe me, ask the judges. At the 44th Annual Hermann Wurstfest, my team and I at the Hermann Wurst Haus were honored to win Best of Show with our Braunschweiger. That ribbon isn’t just an award; it’s confirmation that the 70 years of combined experience we have in our shop is working. It’s confirmation that we are keeping the spirit of that first Wurstfest alive on East First Street.
The Heartbeat of First Street: Our View Today
As Wurstfest has grown, it has had to expand its footprint. What started as a few tables now occupies huge venues across the city. Last year, the festival grew so large that we had to move some of its largest events—including major sampling locations and the heart of the activity—to the larger venue behind the Hermannhof Fest Hall, right across the street from us.
We are expecting upward of 3,000 attendees this weekend, many of whom are coming solely because they have heard that the real, artisan method of sausage-making is still alive here.
While we are thrilled to see the event grow, we never want to lose that connection to First Street. Our storefront at 234 East First Street is the absolute center of the action. We have become the “heartbeat” of Hermann Wurstfest. We are the unavoidable stop.
If you want the full Wurstfest experience, you don’t just go to the tasting halls; you have to stop at the Wurst Haus. You have to come in, sample our 62 varieties of award-winning fresh and smoked sausages, and sit down in our German-style deli for a proper meal of red cabbage, warm German potato salad, and, of course, two award-winning brats.
A Community Effort: The Hermann Chamber of Commerce
An event of this magnitude doesn’t just “happen.” It requires a vision that balances our historical roots with the needs of a modern tourist destination.
I want to take a moment to express my sincere appreciation for the Hermann Chamber of Commerce. As a small business owner who has been on First Street for a long time, I have seen many people come and go, but the current energy coming out of the Chamber is truly something special.
Specifically, I want to recognize Melissa Lensing, the Executive Director for the Hermann Chamber of Commerce. Melissa and her team have been instrumental in infusing new energy and visibility into all things Hermann. It is because of the Chamber’s dedication to our small businesses that can support an event like Wurstfest that has now grown to 3,000+ people while still feeling like a community gathering.
The Chamber understands that when small businesses on First Street thrive, the whole town thrives. They are the advocates behind the scenes, ensuring that the world knows Hermann isn’t just a place to visit—it’s a place to experience. Their support allows us to focus on what we do best: making world-class sausage.
Take Home the Swagger: The 45th Anniversary Braunschweiger Bundle
To celebrate this milestone, and to honor the spirit of the first Wurstfest, we are offering something truly special this year. We are launching the 45th Anniversary Braunschweiger Bundle.
This isn’t just a selection of meat; it is a curated package that lets you taste the history that I’ve been preserving for 45 years. The bundle features:
- Our Best of Show Braunschweiger: The delicate, creamy, smoky liverwurst that won the entire competition at the 44th Annual Fest.
- Grand Champion Summer Sausage: Aged and hickory-smoked the way my family has done it for generations.
- Hermann-Style Fresh Bratwurst: A batch of the original fresh brat that put Hermann on the map.
This bundle will be available starting Wurstfest weekend and aligns perfectly with the Braunschweiger Ball. We want to ship the swagger of Hermann nationwide, proving that what performed best 45 years ago is still the standard today.
Whether you are one of the 3,000 attendees we expect on First Street, or a lover of tradition ordering online, you are part of our story. You are part of the heartbeat of the Wurstfest.
We are proud to hold that tradition for the next 45 years. Thank you for your support of Hermann Wurst Haus, and thank you to Melissa Lensing and the Chamber for keeping our small business community stronger than ever.
Stop by for a taste, of The Best of The Wurst.
Prost!, Wurstmeister Mike Sloan – The Prince of Pork
Hermann Wurst Haus
234 E 1st St. Hermann, MO 65041
