Best of the Wurst

Best of the Wurst traces the long arc of sausage making in the state, starting with First Nations communities who used pemmican as a staple food source. It features subsequent immigrant groups—German, Polish, Italian, Thai, Mexican, and more—who brought their own sausage recipes and traditions, and lands squarely on today’s bustling sausage scene. A final chapter, “The Future of Sausage,” explores emerging trends, tastes, and technologies—offering a peek at what’s next for Wisconsin’s revered food.

Brookstein travels the state to meet the people behind the links and captures the culture, craft, and quirks that make Wisconsin sausages unlike those found anywhere else. Profiles of standout producers are threaded throughout, from household names like Usinger’s and Johnsonville to family-run shops that have fed communities for generations. Brookstein also highlights the professionals shaping the field today, including graduates of UW–Madison’s Master Meat Crafter Program and chefs who feature local sausage in their menus with pride.

Readers will get insights from master butchers, small-town sausage savants, big-name producers, and superfans reflecting on hotly debated topics like seasonings, casings, and the eternal question: “Should you parboil?” And memorable traditions—such as Sheboygan’s double brat on a hard roll, the ceremonial slicing of La Crosse’s Golden Brat, Madison’s world’s largest Brat Fest, and the show-stealing Milwaukee Brewers’ Famous Racing Sausages—showcase the sausage’s indelible mark on the state.

Featuring more than 150 photos and packed with humor and an insider’s appreciation for the art of stuffing a perfect link, Best of the Wurst encases these stories, people, and places in a perfect blend of history and heart. Wisconsinites love eating sausages—and now you can enjoy reading about them too.

“From Indigenous practices, to immigrants, to the dominant Milwaukee meatpacking industry, to (of course) the Green Bay Packers, to modern technological advancements that changed the industry forever, to the current players keeping traditional practices alive—Jesse Brookstein covers it all. Equal parts educational and mouthwatering, Best of the Wurst is a must-have for any lover of Midwest culture.”

—Matt Sampson, owner of Sway Brewing + Blending and 2026 James Beard Award Finalist

“After returning to the Midwest from California not too long ago, I found the immense culture of Wisconsin sausage making and meat processing mind-blowing. Jesse Brookstein’s writing and his passion for showcasing the amazing producers Wisconsin has to offer should have everyone excited to read Best of the Wurst. It will make you want to travel this entire great state and experience what it has to offer.”

—Joe Papach, chef and co-owner of The Harvey House

“I love this book not just because Jesse Brookstein is so infectiously fervent about Wisconsin sausage culture, but because he details it all so well: the serious stuff of history, the stories of proud producers, and the intricacies of sausage making, as well as the fun side of wurst, including Wienermobiles, sausage elves, and the perils of being a racing chorizo. Heartfelt, humorous, and eclectic.”

—Terese Allen, author of The Dane County Farmers’ Market Cookbook and The Flavor of Wisconsin

“In Best of the Wurst, Brookstein travels across Wisconsin, tracing sausage from immigrant traditions and iconic producers to backyard debates and modern innovations, capturing the people and places that define its culture. He approaches it all without assumptions, revealing its history, quirks, and characters with fresh curiosity and affection.”

—Lori Fredrich, author of Field to Fork: Farm Fresh Recipes from the Dairy State

“Much like a perfectly crafted sausage, Best of the Wurst is an expert blend of fat, lean, and seasoning. Jesse Brookstein certainly knows his stuff, as he links his readers to the beautiful world of sausage. All of his hard work was worth the grind, for when it comes to books on sausage, this one is surely the wiener!”

—Sean Pharr, chef and co-owner of Mint Mark