For over a decade, Fjosne and his team have been grinding and stuffing up to 250 pounds of fresh sausages every day, with a focus on Bavarian specialties like bratwurst, Polish kielbasa ...

We may receive a commission on purchases made from links. The summer sausage was brought to the U.S. by German immigrants who settled in Texas. In fact, New Braunfels Smokehouse (the company who ...