About Daniel Wulf, the Home Sausage Maker Behind Wurst Circle

Hey! I’m Daniel…

…and maybe you don’t know me yet.

A quick overview first, so you know where you’ve landed:

Since 2018 I’ve been making sausage, ham and charcuterie at home.
240+ recipes published here since then, all step by step, all tested by me.
6 books written on the subject.
17,600 subscribers on YouTube, 12,400+ readers of my newsletter.
Over 1,000,000 visitors have used this site over the past years to make their own sausage.

Sounds like a lot. But at the start it was one big pile of kitchen chaos.

Daniel Wulf filming a recipe in the greenhouse

How it started

Spending time with people you like. Eating together. Relaxing.

For me, that describes food best. And that’s exactly what this site is about.

I’ve always been a Brotzeit guy, happiest with good bread, sausage and cheese on the table. As a student I never understood the canteen and cooked for myself instead.

Then, in 2018, came the moment.

I realized how, and under what conditions, the sheer mass of sausage products in Germany is made (60.2 kg of meat per person, 29.6 kg of it as sausage, and I was pretty surely above average).

That started a lot of thinking. Not overnight. That takes time.

In the end I made a resolution: less meat, but very good quality. Regional, sustainable, fair prices for the producers. And to understand what actually goes into sausage: make it myself.

It was meant as a hobby. Then it became… somehow more.

How I learned (and why you can easily follow along here)

I came to all this completely self-taught. No butcher’s apprenticeship. No training. Just reading books, watching videos, making it, improving it, making it again.

That has one advantage, which I now take as a compliment.

I know pretty exactly where beginners get stuck. Because I got stuck there myself. On technical terms nobody explains. On “cutter aid” in ingredient lists, without anyone telling you what to actually do with it. On recipes that say “2 %” when they simply mean “20 grams per kilo of meat”.

That’s why the instructions here are the way I would have needed them: step by step, with photos, without jargon, with a calculator for the quantities.

Daniel Wulf in his kitchen, looking curiously over the counter

What you’ll find here

Recipes: over 240 sausage, ham and charcuterie recipes. Classics like Bratwurst, liverwurst and aspic. More niche: dry-cured ham, salami, pâté, rillettes.
Basics: curing, smoking, casings and calibers, curing salt and everything else you need to really understand the recipes.
Books: from the sausage book and the ham book to recipe collections (German sausages, Bratwurst).
YouTube channel: videos for many of the recipes. I show you how it’s done for real, not just on paper.
My German store (EU only): starter set, spices, casings, so you don’t have to hunt through ten different sellers first. The store is in German and ships within the EU.

What matters to me

I’m not here to moralize. Food is supposed to be fun.

The only thing that really matters to me:

If you’re going to the effort of making your own sausage, use the best meat you can get. Organic, regional, from a butcher or farmer you trust.

The difference in taste compared to industrially processed sausage is huge. Your friends and family will pay you back with “Make that again!” comments.

Behind it is a bigger goal for me: getting back the awareness that there’s a living being behind every piece of meat. And the whole process, from animal to sausage, should become 100 % transparent. That’s the direction I want to nudge the industry in, with my small part.

If you want to stay in touch: my free beginner’s guide (the Wurst Package) comes straight to your inbox. Questions, feedback or just want to say hi? Write to me, I read every message myself.

Best regards,

Daniel “German Sausage Guy” Wulf