All the Makings in the Case

From the Fox Valley to Sheboygan and Sturgeon Bay, Northeast Wisconsin has a long and flavorful tradition of sausage making. Generations of butchers and families have perfected recipes passed down through time, crafting bratwursts, summer sausages, and smoked specialties that anchor the region’s food culture.

Whether you’re tailgating before a Packers game, filling platters for Oktoberfest, or setting out a fall charcuterie board — sausage is always at the center of the table. Makers across the region each bring their own history, spice blends, and techniques. Some focus on traditional German styles, others experiment with bold flavors like cranberry or jalapeño cheddar. All share the same dedication to quality meat and local pride.

Jacobs Meat Market

Taking a bite of bratwurst from Jacobs Meat Market, 544 N. Lawe St. In Appleton, Wis., is also like taking a time trip, according to third generation owner Luke Jacobs.

“I can’t tell you how many people come in here and say ‘This is just like I remember. I came in here with my grandpa. It looks just the same, and it tastes just the same.’ We’re the oldest meat market in the valley.”

Jacobs Meats offers about 70 varieties of sausages, with seasonal options at the holidays. Luke said their biggest sellers are the natural casing wieners, brats and braunschweiger liver sausage. He added that the southern Germany specialty mettwurst is also very popular.

The store’s emphasis on customer service is another key to their success. “The customer is not just a number and hurried through,” Luke said. “We don’t care if the customer wants two pork chops or 100 pork chops, we treat them all the same and that’s why a lot of people come here. They appreciate they are getting quality meat and sausages, but they’re also treated as a person. For a lot of people maybe they’re going through something and nobody has the time to listen anymore. They come in here and share what they need to share and they may get a hug from a meat clerk or cashier. They came here because they know that they matter.”

Luke said he hopes one or more of his three daughters will decide to become the fourth generation to keep the family tradition going.

The Meat Block and Haen’s Meats

More than 100 varieties of sausage, ham, bacon, snack sticks,
bratwurst and other smoked sausages can be found at The Meat Block, located at N1739 Lily of the Valley Lane in Greenville or at Haen’s Meat Packing Inc., 600 Outagamie County Road KK in Kaukauna, Wis.

“Our biggest sellers are snack sticks by far,” Phil Schmidt, co-owner/member, said. “Making a shelf-stable product which is done through monitoring your water level and pH levels in your product has allowed us to open up to more markets. We strive for quality to make the best product we can.”

Phil said snack sticks are popular because everybody is looking for a good source of protein, and it’s mobile. “Schedules have gotten more active so it works for the lunch bag going to school or the lunch box at the worksite. You’re seeing kids not drinking as much soda or eating as many candy bars as my generation did and they would rather have those protein snacks. It’s the biggest growing segment of the market for the last seven to ten years.”

New flavor profiles have also boosted snack stick sales. Honey BBQ, jalapeño and cheese, and regular mild snack sticks are their biggest sellers. The company has brought in some red deer venison from Australia for venison sticks which Phil says are popular.

“We have a lot of hunters here, and if they don’t get their deer they still want some venison.”

Paulie’s Chop Shop

Homemade sausages and meats from 15 area farms are available at Paulie’s Chop Shop at 933 Anderson in Green Bay and at their Luxemburg location at 30267 WIS 54 in Luxemburg, Wis. The stores are owned by Paul Wery.

Bella Kentjen is the manager of the Green Bay location. “Our snack
sticks are a big seller,” she said. “Paul received an award for his snack sticks, his mild snack sticks, and his ham at the annual Wisconsin State Meat Processing Convention in 2024. A lot of our pork comes from the Wery Hog Farm co-owned with his parents, Bernie and Patty. We like people to know where it’s coming from.” Kentjen said the pork has no additives and is non-GMO.

Kentjen enjoys the family-oriented operation. “We get a lot of helping hands, and it’s a nice, welcoming environment.”

Maplewood Meats

Roger Van Hemelryk honed his butcher skills working at Armour Meats & Company in Green Bay until its closure in 1980. Seeing a void in the community for a quality custom processing service, the Van Hemelryks were inspired to create something special—a business dedicated to offering high-quality meats and exceptional customer service. Maplewood Meats, located at 4663 Milltown Road just off WIS 29 west of Green Bay, became reality in 1983 according to the Maplewood Meats website. Roger was joined by his daughter Lisa, son Dave, and daughter-in-law Vicki, who all played pivotal roles in the company’s early development.

From a 3,400- square foot store with one 10-foot retail space, Maplewood Meats has grown to a 35,000-square foot building with 85-foot retail cases, along with a large self-service cooler and freezer area. While offering fresh meat products, hams and other smoked meats are available and, of course, sausages of many varieties.

Brad Van Hemelryk is the founder’s grandson and serves as general manager. “We do fresh sausage ranging from traditional Wisconsin bratwurst in 30 flavors ranging from cheddar cheese to gouda cheese to jalapeño to mushroom and Swiss,” Brad explained.

“We also have fresh breakfast sausages as well as Italian or Mexican chorizo. Fresh Polish sausage is a big seller in our area being so close to Pulaski, Wis. We make all our own smoked sausages such as snack sticks, and midwest-favorite summer sausage. We also make natural-casing wieners, ring bologna, and smoked Polish sausage.

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Plan a Trip to NEW Sausage Artisans

Artisan shops featured in this issue provide a glimpse into family businesses, community institutions, and the stories that keep food traditions alive. Step into the coolers and cases, and you’ll find a wide variety of fresh bratwurst, smoked Polish sausage, venison sticks, and classic ring bologna. For many, the aroma of hardwood smoke and seasoned pork sparks memories of family gatherings, backyard grills, and crisp fall afternoons.

Each stop offers something distinct. From Appleton to Kaukauna, and beyond, smoked summer sausage is made in small batches, following recipes perfected over 80 years. It’s common to find Polish- and German-heritage butchers turning out garlicky links and hunter’s sausage, still tied by hand. Further north in Sturgeon Bay, artisan makers pair modern techniques with old-world spice blends, creating flavors that reflect the region’s mix of tradition and innovation.

For those who want to explore beyond the classics, look for specialty sausages featuring local apples, Door County cherries, or craft beer reductions. These seasonal offerings highlight Wisconsin’s agricultural abundance while pushing the boundaries of what sausage can be. No matter which shop becomes your NEW favorite, you’ll find dedication to craft, pride in heritage, and flavors worth sharing.

Take a trip to shop and meet the people behind the counter — sausage artisans whose skills continue to define and celebrate the region’s food culture.

Edible NEW

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