Skip to main content

Why is Wisconsin a great state for great sausage? (Hint: it’s more than just German heritage)

Noted: Jeff Sindelar, associate professor in the meat and science department at the University of Wisconsin-Madison, agrees 100% with the European influence when it comes to Wisconsin’s sausage skills.

It started with people with strong meat-processing skill sets putting down roots here, but having people who wanted to purchase those foods provided a sustainable market throughout the generations.

Wisconsin was also well-positioned geographically to help carry on those traditions, Sindelar said. Being located between the large population centers of the Twin Cities and Chicago, the latter with its famous stockyards, brought railways to Wisconsin.