When faced with extinction, the citizens of Earth will link together in one giant space sausage and lift off on a hundred-year journey to their next terrestrial encasement. Prepare for meal-blastoff with today's deal: for $10, you get $20 worth of Bavarian-style encased meats and more at G&W Bavarian Style Sausage Company.
Stroll into G&W's encased meatporium and trawl the shelves for a booming bounty of links, wursts, franks, sausages, and other land-meat delights. Pick up a four-pack of the famous and all-around-bestselling original bratwurst (starting at $4.99), or placate the oompah band in your stomach with other South German treats, such as pork- and beef-blended weisswurst (starting at $4.99), smoked knackwurst (starting at $4.99), and the miniature breakfast Nurnberg brat ($5.99 for eight pieces). Interesting variations include the Hungarian remix with paprika and garlic (starting at $4.99) and a jalapeno-cheese-stuffed bratwurst (starting at $5.49) for regionally confused chupacabras. The deli counter boasts a flavorful array of cold cuts, while the shelves feature a haberdasher's delight of mustards and breads to outfit G&W's meats with the finest edible bundhosen this side of Munich.
G&W claims that you can't beat its meat, but try telling that to Bloody St. Louis Joe, the city's most famous boxer, who trained by sparring with life-sized brats that he gradually reduced to mincemeat and then devoured alive. After more than 45 years in the business, still owned and operated by the descendants of a Bavarian sausage meister, G&W has truly mastered the art of Old World meat-crafting. And with today's deal, here's your chance to taste the fruit of its labors and also the fruit of the pig loom.
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 German gift items and locally made products.