Wisconsin Brat Lovers Know This Old-School Sausage Shop Is Worth A Special Trip

Ten varieties of brats, all made fresh and never frozen, sit behind one small counter. That alone would get my attention. Then I learned this family has been making sausage since 1939.

Four generations have kept the recipes going. The business started in Milwaukee, moved through two city locations, and landed in its current spot in 1979. Some customers from the old Milwaukee days still shop here now.

I love the idea of a place where the smell of hickory and maple smoke greets you at the door. I think half the fun would be choosing between garlic brats, Hungarian summer sausage, and pepper sticks. Spoiler: you probably don’t have to choose.

Wisconsin takes its brats seriously, and this shop has spent generations giving customers reasons to return. With so many tempting choices behind the counter, the hardest part might be leaving without a bag full of favorites.

Four Generations Of Sausage Know-How Live Behind This Counter

Back in 1939, Steve and Hermine opened a sausage shop at 25th and Center in Milwaukee. That shop became the start of House of Home Made Sausage, a business still run by the same family today.

The story kept moving from there. In 1951, the family opened a second spot on 35th and Villard with help from grandparents Roman and Minnie.

That Villard location ran until 1990. Meanwhile, parents Steve and Terri opened the current shop in 1979, giving the business a new home outside the city.

Since 2000, three members of the fourth generation have taken the lead. That’s a lot of family pride packed into one small counter.

Why does this matter to a brat lover? Recipes passed down this long usually get tested, tweaked, and perfected over many decades. Some longtime customers remember shopping at the old Villard Avenue store as kids. Many of them still make the trip to the newer location today.

Wisconsin has deep sausage roots, and Milwaukee has been a sausage town since the mid-1800s. This shop carries that tradition forward in a very real, very tasty way.

Ten Kinds Of Brats Means Your Grill Has Some Homework

Ten varieties of brats is a serious number. Most grocery stores give you two or three choices and call it a day. At House of Home Made Sausage, the brat lineup is the main event. The Garlic Bratwurst is a big favorite, and it’s easy to see why garlic and pork make such a strong team.

Other sausages have shown up too, like Mild Italian, Hungarian, Red Pepper, and Polish. The selection can change from time to time, so each visit might bring something different. That changing lineup is part of the fun. You could stop in for your usual and leave with a new favorite.

Everything here is fresh and never frozen. For brats, that means you’re getting them the way the makers intended. My advice would be to grab a mix. Try a few flavors side by side at your next cookout and let your crew vote.

Wisconsin summers are made for grilling, and few things beat a brat straight off the fire. With ten options, you could grill a different one every weekend for over two months.

The Brat Cooking Tip That Could Change Your Cookouts

Plenty of folks in Wisconsin boil their brats before grilling them. It’s practically a family tradition in some backyards. The staff here may suggest something different, though. Boiling can pull out a lot of the juices that make a fresh brat so good.

Instead, the idea is to cook them straight on the grill. Just make sure fresh pork brats reach an internal temperature of 160 degrees Fahrenheit.

That’s where a cheap meat thermometer becomes your best friend. It takes the guessing out of the job and keeps dinner safe.

Friendly advice like this is a big part of what makes House of Home Made Sausage stand out. The people behind the counter know their products and happily share cooking tips. You can ask questions about any sausage in the case. They’ll explain how it’s made and how to cook it right.

Fresh brats deserve a little care, since they haven’t been frozen or overprocessed. Treat them gently over medium heat and turn them often. Your neighbors might wonder what changed at your cookouts. You can decide whether to share the secret or keep it to yourself.

Hungarian Summer Sausage Has A Loyal Fan Club

Summer sausage might be the most famous snack in Wisconsin. Here, the Hungarian version has earned a special spot among longtime shoppers.

It shows up again and again when people talk about this shop. Some families have bought it for years, and some say it appears at every holiday gathering.

Garlic summer sausage is another option worth a look. Venison summer sausage has also appeared on the shelves. Then there are the pepper sticks and hot sticks. These are easy to toss in a bag for road trips, hunting days, or lunch boxes.

One fan who moved to Tennessee still stocks up on pepper sticks and Hungarian sausage when visiting. That’s real dedication, and probably a very full cooler.

Here’s a smart move for your trip. Bring an insulated bag so you can carry home a little extra for later. Since the shop doesn’t ship or take online orders, you have to buy in person. That makes stocking up feel like a good plan.

Slice some summer sausage, add Wisconsin cheese and crackers, and you’ve got an instant party tray.

Your Nose Will Know You’ve Arrived Before Your Eyes Do

Hickory and maple smoke is the welcome mat at this shop. The smell of smoked meat is one of the first things people notice inside. Smoked meats are a huge part of what House of Home Made Sausage does. They’re a top topic whenever folks describe the place.

The smoked lineup goes past sausage. You can find smoked pork chops and smoked Hungarian sausages, plus other smoked treats. Another item with a cool name is lock ham, also called Loch schanke. It’s a fun find if you like trying old-world specialties.

Beef jerky also has a following here. It makes an easy snack for the drive home, assuming it lasts that long. Smoked meats are handy for busy weeknights. Many need only a quick warm-up, so dinner comes together fast.

Good luck leaving without being hungry. Even a quick stop might turn into a bigger haul than planned. If you love smoky flavors, ask the staff what’s freshest that day. They can point you toward something you may never have tried before.

Steaks Cut Exactly The Way You Want Them

Sausage gets top billing, but the meat case holds more surprises. Hand-cut steaks and chops are a big reason some shoppers keep coming back. Ribeyes are a standout. The staff can cut them to the thickness you like, whether thin for a quick sear or thick for a slow grill.

Chops are cut to order too. That’s the kind of service you rarely get at a big supermarket. Baby back ribs are another option for patient grillers. They’re perfect for a lazy weekend afternoon by the smoker.

Everything is fresh and never frozen. That’s true across the whole shop, not just the sausages.

Planning a special dinner? Tell the butchers what you’re making and how many people you’re feeding. They can help you pick the right cut and amount. You’ll walk out with a plan instead of a guess.

A Wisconsin grill night doesn’t have to be brats only. Pair a thick ribeye with a couple of garlic brats, and suddenly everyone wants an invite to your backyard.

Breakfast Gets An Upgrade With Maple Pork Sausage

Maple and pork make a pretty great morning pair. The fresh maple pork breakfast sausage here has some very loyal fans. Shoppers say it carries way more maple flavor than typical store-bought links. That’s a strong case for adding it to your cart.

Breakfast sausage is easy to cook, too. A skillet over medium heat is all you need. Serve it with pancakes, eggs, or a simple biscuit. Your weekend brunch just got a lot more interesting.

Since the shop opens at 8 a.m. on Saturdays, you could even stop in early. Then head home and cook a fresh breakfast that same morning. Saturday hours are short, though, ending at 1 p.m. Weekends can also get busy, so an earlier visit makes sense.

Fresh breakfast links also make a thoughtful gift for a friend who loves to cook. Few people turn down good sausage. House of Home Made Sausage proves that great sausage isn’t only for the grill. Sometimes the best bite of the day comes before noon.

Cheese Samples And Gift Trays Make Shopping Even Better

Wisconsin and cheese go together like brats and buns. This shop adds a selection of artisanal cheeses to round out your haul. Choices like creamy brie and tangy blue cheese have been part of the mix. The staff can recommend pairings that work with the meats you’re buying.

Free cheese samples are a nice bonus. Tasting before you buy takes the guesswork out of picking something new. Gift baskets and cheese trays are available too. They’re a smart idea for holidays, office parties, or thank-you gifts.

Many families make this shop part of their holiday tradition. Some place orders ahead and pick them up before big gatherings.

Planning a party tray yourself? Grab summer sausage, a couple of cheeses, and some pepper sticks for an easy crowd-pleaser. A meat and cheese gift feels personal in a way store-bought candy never does. It also shows off some real Wisconsin flavor.

Just remember that holidays can bring bigger crowds. Ordering early gives you one less thing to stress about.

Plan Your Trip Around These Very Specific Hours

Timing matters with this shop. House of Home Made Sausage keeps a schedule you’ll want to check before heading out. You’ll find it at N112W14934 Mequon Rd, Germantown, WI 53022. That’s an easy drive for many people in southeastern Wisconsin.

The shop is open Tuesday, Thursday, and Friday from 10 a.m. to 5 p.m. Saturday hours run from 8 a.m. to 1 p.m. It’s closed on Sunday, Monday, and Wednesday. Showing up on a Wednesday would be a sad trip home.

Weekends and holidays can get busy. A weekday visit or an early arrival may feel more relaxed. There’s no online ordering or shipping. Everything has to be bought in person at the counter.

Expect a simple, small-shop setup with an old-school feel. The owners often work the counter themselves, which adds a personal touch. Bring a cooler if you’re driving far. Then load up on brats, summer sausage, and maybe a ribeye or two.

Some trips are worth planning carefully. This one ends with a fridge full of sausage, so that seems like a fair deal.