| In 1956, Fred Voll, a Master Sausage Maker, | | | | actual cost of shipping. They'll pick the |
| and his wife Kathe moved to Madison from | | | | best method to ensure you get your order in |
| Schweinfurt, Bavaria. Fred worked for Red Owl | | | | good shape. |
| for awhile and then decided that he wanted to | | | | |
| be free to make his sausages in his own way. | | | | Bavaria's bread and butter for many years was |
| He bought some land near Madison, Wisconsin | | | | wholesale business. They were, and continue |
| and opened the first Bavaria chalet in 1961. | | | | to be, a prime supplier for many restaurants, |
| | | | ball parks, grocery stores, and private |
| His family recipes from the Old World and | | | | labels for other retail chains. However, in |
| dedication to quality produced German | | | | recent years there has been a shift to |
| bratwurst, knackwurst, nurnbergs, weisswurst, | | | | Internet and mail order sales. Judy thinks |
| schnitzel, and many other authentic German | | | | this is in large part due to Wisconsinites |
| specialties that would make Sergeant Schultz | | | | who have moved away but want a taste of home |
| proud. | | | | as well as visitors to the state who were |
| | | | hooked and now need a fix of Badger State |
| The second generation of wurstmachers, Fred | | | | cuisine. For you hunters out there, Bavaria |
| and Käthe's daughter and son-in-law, Judy | | | | sausage processes wild game, a service |
| Voll-Cottrell and Steve Cottrell, are | | | | they've offered for over 50 years. They |
| carrying on the tradition, bringing with them | | | | accept all kinds of wild game including deer, |
| a new perspective and new ideas. One thing, | | | | elk, bear, antelope, wild boar, mule deer, |
| however, has never changed. All their recipes | | | | caribou, and moose. They are a sausage |
| are still mixed by hand using traditional | | | | kitchen so they will not butcher your game |
| spices and authentic seasonings. Judy was | | | | and accept only clean, lean, de-fatted meat |
| quick to point out, "We still stay to the | | | | with no bones. What they do with that meat is |
| strict quality we started with: no fillers, | | | | as varied as it is delicious. They can turn |
| no additives, no MSG. We are still natural | | | | your meat into five different kinds of summer |
| hickory smoked, everything is the same. The | | | | sausage, double smoked wheel sausage, eight |
| product is as lean as it was. He (Fred, who | | | | different brats, ring bologna, wieners, |
| is retired but still actively involved) | | | | breakfast sausage, liver sausage, and |
| doesn't change his recipes for anybody." | | | | landjager. If none of that appeals, you can |
| | | | also have it ground or canned for future use. |
| Sausage is the house specialty but Bavaria | | | | |
| sausage is about so much more. Filling the | | | | If fish or fowl is more your thing, Bavaria |
| cases along with the sausages is an | | | | sausage will let your game rest in a mild |
| impressive collection of liverwursts, | | | | brine for around five-six days to keep them |
| salamis, schinken (ham), and sandwich and | | | | moist and then smoke them to perfection. They |
| specialty meats. Complementing all that is a | | | | freeze your game to preserve moisture and |
| nice selection of imported and domestic | | | | flavor. Best of all, the turnaround time is |
| cheeses, including Cheddars aged by Bavaria | | | | only 7 to 10 days. As with any truly great |
| Sausage up to ten years. A perfect example of | | | | establishment, it's the people who work there |
| their commitment to authentic products is | | | | that really make the difference. The Bavaria |
| their Black Forest hams. Judy says, "We're | | | | Sausage staff is knowledgeable, friendly, and |
| the only one in the United States that makes | | | | very helpful. "We're big into customer |
| the true Schwarzwald Schinken. It takes four | | | | service," explains Judy, "I don't hesitate if |
| months of smoking, starting with a 24-pound | | | | I get an email from someone who has a |
| ham." | | | | question or had a problem with shipping to |
| | | | call someone on Sunday or at night and |
| As if that weren't enough, a recent visit to | | | | they're shocked that a person is actually |
| their store yielded a culinary treasure | | | | calling them." That kind of desire to take |
| trove. In addition to their meats, I was able | | | | care of the customer carries over to |
| to peruse shelves of baked goods, pretzels | | | | everything Bavaria Sausage does. You don't |
| (both hard and soft), cabbages ands krauts, | | | | have to be from Berlin or Heidelberg to |
| candy from gummy bears to marzipan to | | | | appreciate and use the more than 1000 items |
| liquor-filled chocolates, curry ketchups, | | | | that Bavaria Sausage has to offer. They give |
| mustards, spaetzle, preserves, spices, soups, | | | | the experienced German food aficionado a |
| and much more. Especially intriguing is their | | | | valuable resource and the others the chance |
| ready-made frozen selections for those who | | | | to get their feet wet in a varied and |
| want a good German meal at home but don't | | | | flavorful cuisine. Either way, you're in for |
| have the time to prepare it themselves. Try | | | | a major treat. As the Germans say, "Guten |
| the sauerbraten; you owe it to yourself. | | | | Appetit!" |
| | | | |
| You can get your German food one of three | | | | If you go: Bavaria Sausage, Inc. For more |
| ways. You stroll into their retail store for | | | | information contact Bavaria Sausage, Inc. at |
| the total experience, phone or fax your order | | | | The store is located at 6317 Nesbitt Road, |
| in, or visit their easy, comprehensive | | | | Madison, WI 53719. Store hours: Mon. - Fri. 8 |
| website. Unlike other mail order or online | | | | a.m. - 5 p.m. and Sat. 8 a.m. - 1 p.m. |
| stores, Bavaria sausage only charges you the | | | | |