Ruef’s Meat Market
Chris Hessling moved to New Glarus in 2014 with a mission: restore the art and soul of sausage making. He washed dishes at a 104-year-old meat market called Ruef’s with hopes of one day buying it. Last year, after the owner passed away, he did. Chris has restored the shop’s old-world charm, as well as recipes that former owner Willy Ruef established in the mid-1900s.
Hard summer sausage
Cheese and crackers’ best friend, made from select cuts of beef and pork.
The secret sauce: bourbon barrel maple syrup.
Double-linked dried snacking sausage (above)
that’s a spiritual cousin to beef jerky.