Hermann Wurst Haus wins national champion award for summer sausage

The Hermann Wurst Haus came home a national champion this month, winning acclaim for its original summer sausage at the American Cured Meat Championships in Omaha, Nebraska.

The deli and meat processor won national grand champion in its category, and also earned a grand champion designation for its sweet Lebanon bologna. This is far from the first honor for its summer sausage this year: the Wurst Haus took home awards at the Missouri Association of Meat Processors Competition and Missouri State Fair, among other events, according to a news release.

As its name implies, the American Cured Meat Championships attracts meat processors from around the country; this year's judging featured more than 800 entries in 29 classes, according to the Wurst Haus release.

"We are pleased and excited to represent our hometown, community, and state in this one-of-a-kindwurst competition, the largest in North America," Wurstmeister Mike Sloan said.

Sloan noted that the summer sausage recipe is not only used at the Hermann location, approximately 65 miles from Columbia, but also in the Wurst Haus' Fulton location and in products sold online, at Hy-Vee grocery stores and in other independent stores.

With its Missouri River views, wineries and German cuisine, Hermann is a popular spot to stop for residents of Columbia and elsewhere around the state.

Learn more about the Wurst Haus and its products at https://www.hermannwursthaus.com/ .

Aarik Danielsen is the features and culture editor for the Tribune. Contact him at adanielsen@columbiatribune.com or by calling 573-815-1731. He's on Twitter/X @aarikdanielsen.

This article originally appeared on Columbia Daily Tribune: Hermann Wurst Haus wins national champion award for summer sausage