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