Made in rural Mauston Wisconsin by two meat guys, John Hamm and David Bauer and their fantastic team using local game, natural casings and virtually no preservatives other than smoke, these thin sausages are typical of Switzerland, Germany and Alsace. Also known as “hunter sticks” due to the habit of hunters packing them in their shoulder bags. This small single-serving smoked sausage is popular with hikers and is sold at most ski resort convenience stores in the Alps as a convenient way skiers can take a snack up to the slopes without having to come back to the village in the middle of the day for nourishment.
Elk might not be a part of your everyday diet here in Florida, but believe me, it is healthy nutritious and tasty. It is naturally high in protein low in fat, and jam-packed with tons of vitamins and minerals, elk meat is truly a powerhouse of nutrition. Usually popular in the northern part of the country as well as in Canada, its popularity has been growing steadily for the last decade or so. John and David grind the protein to perfection, stuff it into natural casings, let the gentle waves of smoke caress and cure it, and let it rest for a while. The result is a delicacy hard to describe. The saltiness is not really salty, it permeates the sweetness of the elk meat and the nuances of the smoke. If you don’t have access to a moonshine maker, your loss. You can pair this outstanding sausage with crackers and cheese, with your favorite bourbon, beer, or wine.