Our story goes back to 1954 when a young man named Alfred, at age 16, immigrated to the United States with his family from Germany.

Growing up, he was taught how to use every bit of an animal when harvested. What we call merchandising today was survival for him and his family. Skills learned in Germany carried over to the United States and were relevant through his work at some of Milwaukee’s finest wurst houses.

In 1980, Alfred was hired as a butcher and sausage maker at Brandt’s Foods. At that time, our Founder, Christopher Brandt, was in high school and working part-time at his family’s market.

His interest in sausage making and recipe development grew by watching, listening, and working alongside Alfred and his grandfather, Rufus Brandt Sr., a retired chef from Milwaukee. His grandfather worked in the finest hotels in the city and finished his career at the University Club in Milwaukee. His customers, colleagues, and friends regarded him as one of the state’s finest sauciers and roast cooks, remembering him by his sauces and gravies that were so flavorful “you could eat them as soups.”

In high school, Christopher decided to stay in the family business and serve as an indentured apprentice. Under Alfred, he studied meat cutting and sausage making. Some of the key artisan methods and procedures that Alfred emphasized then have become our cornerstone for making superior small-batch artisan sausage products today.

We hope you enjoy!