Among encased-meat products, handmade sausage is the most delightful, followed closely by a saddlebag filled with jerky and a can of Spam crammed inside a larger can of Spam. Sample high-grade meats with this Groupon.
Choose Between Two Options
- $7 for $15 worth of Bavarian sausage, meats, and cheeses
- $21 for three Groupons to be used on different visits, each good for $15 worth of Bavarian sausage, meats, and cheeses (a $45 value).
Ancestral German recipes shine brightly through in more than 30 varieties of sausage. Fully cooked smoked-cheddar bratwurst ($5.49) spiked with chunks of cheese and lingering hints of flame, for example, serves as a delicious dinner on game nights or an imposing alternative to a Monopoly piece. A selection of sausages wrapped in natural casings, meanwhile, parades international influences with rope-style Polish sausage ($5.19) and the smoldering piquancy of Cajun andouille ($5.49). To accompany armloads of carnivorous treats or homesick lederhosen, mustards and breads imported from Germany ($3.99+) add authentic flourishes.
G&W Bavarian Style Sausage Company
The sausage recipe didn’t start with Helmut and Henry Wanninger, but they were the ones to bring it across the Atlantic in 1965. Sons of a sausage meister, Helmut and Henry left their home in Bavaria and set up shop in St. Louis, where they began spicing, grinding, and casing sausages to the delight of the city’s southern neighborhoods, home to many German immigrants. The popularity of their encased meats continues today, though cousins Bob and Gerhard are now the master meatsmiths. These Wanninger descendants prepare more than 30 different Bavarian-style sausages, including multiple types of bratwurst, specialty sausages such as bockwurst and smoked liverwurst, and Landjager beef sticks. These specialties grace venues all over St. Louis, from Grant’s Farm to Gus’ Pretzels to the Egypt-themed alternate reality that exists on the other side of the Arch.
Bob and Gerhard also apply their expertise to other styles of encased meats, such as andouille and chorizo, and they happily process deer for hunters. In addition to manning the meat counter, the duo stocks the shelves with German goods such as Lowensenf mustards and breads from local bakeries.